Modern cookery for private families

by Eliza Acton

TO KNOW WHEN FISH IS SUFFICIENTLY BOILED, OR OTHERWISE COOKED.

If the thickest part of the flesh separates easily from the back-bone, it is quite ready to serve, and should be withdrawn from the pan without delay, as further cooking would be injurious to it. This test can easily be applied to a fish which has been divided, but when it is entire it should be lifted from the water when the flesh of the tail breaks from the bone, and the eyes loosen from the head.