Boiling and Steaming

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (20)
Fish preparation
Bouillabaisse-style broth enhancement
Seasoning for boiling water for steaming vessels
Instructions (19)
  1. Trim the fish in fillets.
  2. Season the fillets with pepper and salt.
  3. Cover the bottom of the tin with slices of onion, dotting in a dozen peppercorns, and two cloves.
  4. Put a layer of fillets over the onion, and pepper them with black pepper.
  5. Add a layer of sliced tomatoes.
  6. Sprinkle plenty of roughly chopped curled parsley over the tomatoes.
  7. Add a tablespoonful of chopped parsley roots.
  8. Pour in a little broth made from the fish bones and trimmings, with a glass of chablis, sauterne, or hock.
  9. Cover the tin closely and steam.
  10. A clove of garlic may be introduced in this dish by those who appreciate the faintest suspicion of that fragrant bulb, and the finely peeled rind of a lemon also.
Bouillabaisse-style variation
  1. If made of two or three sorts of little fishes, add a saltspoonful of saffron.
  2. Prepare a libation composed of one tablespoonful of salad oil, two tablespoonfuls of chablis, and half a pint of broth.
  3. The broth produced by the fish and ingredients named is not unlike bouillabaisse.
Steaming vessel preparation
  1. Fill the "Gourmet boilas" or French brown fireproof china "covered pie dishes" closely.
  2. Put the filled vessel into a saucepan half filled with boiling water seasoned with a little salt.
  3. The process is exactly that which has been just described.
Appliance usage
  1. The "patent rapid steamer" is an excellent appliance for steaming potatoes and vegetables.
  2. If large enough it would be equally handy for the cooking of meat.
  3. For poultry it acts most satisfactorily.
Original Text
BOILING AND STEAMING. Fish should be done in this way:—Trim the fish in fillets, season them with pepper and salt, cover the bottom of the tin with slices of onion, dotting in a dozen peppercorns, and two cloves; put a layer of fillets over the onion, and pepper them with black pepper; put in now a layer of sliced tomatoes, sprinkle plenty of roughly chopped curled parsley over them, and a tablespoonful of chopped parsley roots; pour in a little broth made from the fish bones and trimmings, with a glass of chablis, sauterne, or hock, cover the tin closely, and steam. A clove of garlic may be introduced in this dish by those who appreciate the faintest suspicion of that fragrant bulb, and the finely peeled rind of a lemon also. If made of two or three sorts of little fishes, with a saltspoonful of saffron, a libation composed of one tablespoonful of salad oil, two tablespoonfuls of chablis, and half a pint of broth, the effect will be pleasing to those who have eaten and enjoyed a bouilia baisse, for the broth produced by the fish and ingredients I have named is not unlike that excellent composition. These recipes can be carried out in one of the Atmospheric Churn Company’s “Gourmet boilas.” These vessels, made in glazed stoneware, are most useful and cleanly. After being filled they have to be covered closely, and put into a saucepan half filled with boiling water seasoned with a little salt. The process is in fact exactly that which has been just described. The French brown fireproof china “covered pie dishes” can also be used in this way. The “patent rapid steamer” alluded to in Chapter II. is an excellent appliance for steaming potatoes, and vegetables. If large enough it would be equally handy for the cooking of meat. For poultry it acts most satisfactorily.
Notes
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