The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

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 the cooker for one hour. Larger fish may be cooked in the same way if more water is used. For instance, a four-pound fish should be put into five or six quarts of water. Or, with large fish, put them into boiling water to cover them, let them come to a boil, and put them into the cooker for three-quarters of an hour or more, according to the size of the fish. Fish when overcooked will be watery, but will not break to pieces, unless very much overdone, if cooked in a hay-box or cooker.