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CHAPTER XIII.
FISH.
To Boil.
The fish-kettle ought to be roomy: the water should, according to some, be cold, and spring water, and be slow in coming to a boil. I incline to this: according to others, it ought to be hot at the time of putting in the fish, upon the supposition that the shorter time it is in water the better. Experience must, however, be the best instructor; and much depends on the size, and sort of the fish. A handful of salt in the water, helps to draw the slime from the fish, and gives it firmness. Vinegar is used for the latter purpose, particularly for cod and turbot.—When the water boils, take off the scum, and place the fish-kettle by the side of the fire, to simmer gently; the usual allowance of time is twelve minutes to the pound, but there is no certain rule. Run a sharp knife into the thick part, and if it divide easily from the bone, it is done. When you think the fish done, lift up the strainer, and place it across the kettle to drain, and if it have to wait, put a heated cover on it, and over that, several folds of flannel; this is the best substitute for a Bain Marie. It must not stay an instant in water, after it is done. Serve on a fish drainer, which, as well as the dish, ought to be quite hot, for half cold fish is very bad. Crisp parsley, slices of lemon and barberries, also picked red cabbage, are used to garnish.
Some cooks say that salt fish should scarcely boil at all, but remain till tender, in hot water, just coming to a boil; put it on in cold water, and let it be a long time heating through.
Stock for gravy, for stewing, or sauce, is made of meat or fish, according to whether it be to be maigre or not. Any white fish, and the trimmings of all quite fresh fish, may be used. These may be browned first, in the frying-
