Skip to main content
Main

To Boil Halibut

A method for boiling halibut and salmon wrapped in cloth in salted water.

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
Jump to recipe ↓

To Boil Halibut

Ingredients

Directions

Prepare the halibut

  1. Purchase a thick slice of halibut.

  2. Cut through the body or tail-piece, which is considered the richest.

  3. Wrap the slice in a flannel cloth.

  4. Lay the wrapped slice in cold water with salt.

Boil the halibut

  1. When the water boils, cook the six-pound piece for half an hour.

Prepare and boil the salmon

  1. Clean a salmon in salt and water.

  2. Allow twenty minutes for boiling per pound.

  3. Wrap the salmon in a floured cloth.

  4. Lay the wrapped salmon in a kettle while the water is cold.

  5. Make the water very salt.

  6. Skim the water well.

By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The step that matters

Start timing when the water boils. Cooking time is counted from the boil, so starting the timer early can overcook the fish. Fish placed in cold water warms gradually, so the timer should begin only once the water is boiling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes