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For All Kinds of Fish for Boiling, Such As Haddock, Turbot, Salmon.

Boil whole fish in salted water until cooked, then garnish with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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For All Kinds of Fish for Boiling, Such As Haddock, Turbot, Salmon.

Ingredients

Directions

  1. Bring 1 quart of water to a boil in a pot.

  2. Add 2 teaspoons of salt.

  3. If using whole fish, remove the cover on one side as soon as it begins to boil.

  4. Let it simmer gently until fully cooked, about 25 to 30 minutes for a 3 to 4-pound fish.

  5. Transfer the fish to a dish lined with a napkin and garnish with parsley.

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.

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