Page:Browne - The Plain Sailing Cook Book.djvu/36

 

BOILED FISH

• MATERIALS
• Fish weighing from 2 to 4 pounds

• UTENSILS
• Large covered saucepan
• Colander

DIRECTIONS

1. Wash the fish, cut off the head and tail, and tie or sew the fish in a piece of clean white cheese-cloth.
2. Put the fish in a large saucepan of rapidly boiling water, to which a tablespoon of vinegar has been added.
3. Reduce the heat at once, and let simmer for thirty minutes if the fish weighs 2 pounds, and fifteen minutes longer for each additional pound.
4. Lift the fish out of the saucepan, and put it into a colander to drain.
5. When thoroughly drained open the cloth, lift the fish out by the sides of the cloth, and roll it carefully onto a hot serving platter.

REMARKS

Serve with Hollandaise Sauce (page 32).

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