ON BOILING FISH.
After having thoroughly cleansed and wiped the fish, rub it over with a little vinegar, or a few drops of lemon juice, and place it on the drainer of the fish-kettle, so that when done it may be lifted out without risk of breaking up. Put plenty of salt over the fish, and a dessertspoonful of vinegar into the water in which it is to be boiled. Let the water be boiling, and just in sufficient quantity to cover the fish. Let the temperature remain unchecked for from three to five minutes, then reduce the heat under the kettle to simmering point. Skim off all scum that rises, and take care to suspend operations the
moment the fish is done. Overboiled fish is nasty to eat and ugly to look upon: underdone fish is unfit for human food. It is generally laid down that ten miuntes per pound may be allowed as a fair average of the time required for this operation, but so much depends upon the thickness of the fish to be boiled that the cook should test it now and then with the point of a skewer, and as soon as the flesh parts easily from the bone let her decide that it is ready.
Sir Henry Thompson has explained that the system of putting fish into cold or warm water, and cooking it slowly, is erroneous. Such a method abstracts from fiveto thirty per cent. of the nutritive material, according to circumstances, some varieties of fish losing more than others. If it be reduced after-
too salt they provide excellent material for sauces and moistenings for gratins. In any case they make, with the addition of water, if necessary, good bouillon forthe boiling of other fish, and may thus continue in hand gaining strength on each occasion.
But to speak plainly, boiling is the most wasteful process that can be applied to fish. For this reason—as Sir Henry Thompson observes—steaming is far more economical, and ought to be substituted for boiling when fish is to be cooked by heated water only. For which process please see the directions given in Chapter XII.
But, with the scientific teaching to which I have alluded before us, why should we not adopt a different method altogether, whereby no waste can occur and the fish itself be made more tasty? I call it, for the want of a better term, “POACHING.” Remembering how the French housewife treats the meat from which she produces bouillon and bouilli, let us cook our fish in its own juices in a slightly different, yet similarly efficacious manner. For example:—