3. Connective tissue quickly softened.
To avoid the breaking of the fish it may be wrapped in cloth for boiling, and the water should simmer only. The coating of small fish or slices of large fish with beaten egg and crumbs tends to hold it together. In all cases avoid overcooking. Fish is done when a fork easily pierces it and separates the flakes of flesh from the bone.
1. Boiled fish.
Use thick pieces of large fish for boiling, or if small fish are used they may be boiled whole. Add salt and vinegar to water in proportion of 1 tablespoonful of salt and two of vinegar to three quarts of water. Use enough water to cover the fish. Wrap the fish in cheesecloth to prevent breaking apart, and plunge into boiling water. Do not let the water boil after fish is in. The fish is done when the flesh leaves the bone or when the flesh flakes apart easily. The usual time for a thick piece is 30-40 minutes.
Mock Hollandaise sauce.
| Butter | 3 | tablespoonfuls |
| Flour | 3 | tablespoonfuls |
| Eggs | 2 | |
| Milk | 2 | cups |
| Salt | 1 | teaspoonful |
| Lemon | 1⁄2 to 1. |
Make as for white sauce, adding the beaten eggs just before taking from fire and stirring until well thickened. Add lemon juice just before serving. This sauce is suitable for boiled fish and vegetables.
2. Left over fish.
Fish may be picked apart, mixed with cream sauce, and served as creamed fish or served as an escallop.