16. This _fish boiler_, as it is called, is a long,
narrow, deep pan with a cover and a rack on which the fish is placed.
Attached to each end of the rack is an upright strip, or handle, that
permits the rack containing the fish to be lifted out of the pan and the
fish thus removed without breaking. To assist further in holding the
fish together while it is cooking, a piece of gauze or cheesecloth may
be wrapped around the fish before it is put into the pan.
36. When a fish is to be boiled, clean it and, if desired, remove the
head. Pour sufficient boiling water to cover the fish well into the
vessel in which it is to be cooked, and add salt in the proportion of 1
teaspoonful to each quart of water. Tie the fish in a strip of
cheesecloth or gauze if necessary, and lower it into the vessel of
slowly boiling water. Allow the fish to boil until it may be easily
pierced with a fork; then take it out of the water and remove the cloth,
provided one is used. Serve with a well-seasoned sauce, such as lemon
cream, horseradish, etc.
37. BOILED COD.--A fish that lends itself well to boiling is fresh cod.
In fact, codfish prepared according to this method and served with a
sauce makes a very appetizing dish.
Scale, clean, and skin a fresh cod and wrap it in a single layer of
gauze or cheesecloth. Place it in a kettle or a pan of freshly boiling
water to which has been added 1 teaspoonful of salt to each quart of
water.
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