THE BEST MODE OF BOILING FISH.
We have left unaltered in the following receipts the greater number of our original directions for boiling fish, which were found when carefully followed, to produce a good result; but Baron Liebeg and other scientific writers explain clearly the principles on which the nutriment contained in fish or flesh is best retained by bringing the surface of either when it is cooked, into immediate contact with boiling water; and then (after a few minutes of ebullition) lowering the temperature by the addition of cold water, and keeping it somewhat below the boiling point for the remainder of the process. This method is at least worthy of a trial, even if it be attended with a slight degree more of trouble than those in general use; but when fish is served with a variety of other dishes, the escape of some portion of its nutritious juices is of less importance than when it forms the principal food of any part of the community: in that case, the preservation of all the nourishment which can be derived from it, is of real consequence.
Directions.—Throw into as much water as will cover the fish entirely, a portion of the salt which is to be added in cooking it, and when it boils quickly take off the scum, lay in the fish, and let it boil moderately fast from three to ten minutes, according to its weight and thickness; then pour in as much cold water as there is of the boiling, take out a part, leaving sufficient only to keep the fish well covered until it is ready to serve; add the remainder of the salt, draw the fish-kettle to the side of the fire, and keep the water just simmering, and no more, until the fish is done.
The cook will understand that if a gallon of water be required to cover the fish while it is cooking, that quantity must be made to boil; and that a gallon of cold must be added to it after the fish has been laid in, and kept boiling for a very few minutes. For example:—A large turbot or cod’s head for ten minutes; a moderate-sized plaice or John Dory, about five; and whitings, codlings, and other small fish, from three to four minutes. That one gallon must then be taken out of the kettle, which should immediately be drawn from the fire, and placed at the side of the stove, that the fish may be gradually heated through as the water is brought slowly to the point of simmering.
The whole of the salt may be added after a portion of the water is withdrawn, when the cook cannot entirely depend on her own judgment for the precise quantity required.
Obs.—This is the best practical application that we can give of Baron Liebeg’s instructions.