Name: Fish
Ingredients: Salt; Vinegar; Water

Fish

Ingredients

Salt
Vinegar
Water

Directions

If not cleaned by the fishmonger, wash the fish thoroughly.
For boiling, add salt and a small amount of vinegar to the water for firmness.
If using whitings, haddock, or cod, salt them and keep for one day before cooking.
For fresh water fish, soak in strong saltwater to remove muddy smell.
Place fish in cold water and heat gently to avoid breaking.
Boil shellfish in boiling water to prevent them from becoming flabby.

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.