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BOILED FISH

(Fish) - (The International Jewish Cook Book)







To cook fish properly is very important, as no food, perhaps, is so
insipid as fish if carelessly cooked. It must be well done and properly
salted. A good rule to cook fish by is the following: Allow ten minutes
to the first pound and five minutes for each additional pound; for
example: boil a fish weighing five pounds thirty minutes. By pulling out
a fin you may ascertain whether your fish is done; if it comes out
easily and the meat is an opaque white, your fish has boiled long
enough. Always set your fish on to boil in hot water, hot from the
teakettle, adding salt and a dash of vinegar to keep the meat firm; an
onion, a head of celery and parsley roots are always an acceptable
flavor to any kind of boiled fish, no matter what kind of sauce you
intend to serve with the fish. If you wish to serve the fish whole, tie
it in a napkin and lay it on an old plate at the bottom of the kettle;
if you have a regular "fish kettle" this is not necessary. In boiling
fish avoid using too much water.
To thicken sauces, where flour is used, take a level teaspoon of flour
to a cup of sauce, or the yolk of an egg to a cup of sauce.

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BOILED FISH

To boil fish properly it must never really boil; and in this lies the
secret of success. If it boils it has a watery, insipid flavour, and
drops of pieces very often when it is taken out of the water. The water
must boil well before the fish is put in, and be seasoned with salt and
a teaspoonful of vinegar or lemon juice; lay the fish carefully in, and
bring the water to the boil again. Then draw it away from the fire,
cover down closely, and keep it just below the boil. The time it takes
to cook depends so much on the size and thickness of the fish that no
hard and fast rule can be given; about ten minutes to every lb., will
be sufficient. It is always done when it begins to leave the
bone. Take it out of the water directly it is cooked, and if it is not
wanted just at the time, cover it with a cloth and keep it hot. Any
kind of fish sauce can be served with it, such as plain melted butter,
parsley, or egg sauce.

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Russian Boiled Fish.

Line a large baking-dish with pie-dough. Have ready 1/2 pound of
calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season
highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion
chopped and 1/2 can of chopped mushrooms. Moisten with a glass of
sherry. Fill the dish with the mixture and cover with the dough. Let
bake until done and serve hot.

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Jewish Boiled Fish.

Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion,
1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add
the venison, salt and pepper. Let all fry a few minutes; then add 1
cup of consomme and let simmer until tender. Add 1/2 glass of sherry
and 1/2 can of chopped mushrooms. Let all get very hot and serve with
toasted croutons.

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BOILED FISH

2 cups finely chopped onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan
often. When tender add rice water or stock; boil 5 minutes; add
seasoning and parsley. Serve with croutons.

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Boiled Fish

Put a three-pound fish or three pounds of small fish into four quarts of

boiling water to which four teaspoonfuls of salt have been added; set it

at once into a cooker for one hour.

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Boiled Fish

One mountain trout or white fish, clean and wash well, sprinkle salt

on the inside and out and let it stand over night; in the morning put

into salt boiling water, boiling fifteen or twenty minutes. Lay on a

platter sprinkled with chopped parsley and serve at once with hot

potatoes boiled in salt water. For gravy, a large piece of butter

melted but not boiled; pour the butter slowly into a tureen, leaving

the salt in the dish. Add chopped parsley.--Mrs. Werner.



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