Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Boiled Fish

• a 4-pound cod
  2 tablespoons chopped onion
  2 tablespoons chopped carrot
  1 sprig parsley
  2 quarts water
  1 tablespoon salt
  bay leaf and clove
  ½ cup vinegar

Wash and wipe fish. Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes—about thirty minutes.

A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string.

All other boiled fish may be cooked in the same way as boiled cod.