Boiled Fish
There are two modes of boiling fish; one recommended by Sir Humphrey Davy, and the other by the great Soyer. By the former, the fish cut into pieces is thrown into boiling salt and water, one piece at a time, and the largest first; by the latter it is placed in cold water, heated slowly, and allowed to simmer by the fire. The former, in his Salmonia, page 120, quotes chemistry to show that by the excessive heat the curd is coagulated at once and preserved; the latter refers to his unequalled reputation. I have generally pursued the former course as the more rapid; the water must be allowed to recover its heat after each piece is thrown in, so that it may be always intensely hot; about fifteen minutes of hard boiling will be required, but the only reliable plan is to examine and try the fish with a fork from time to time, as it is ruined if cooked too long, and uneatable if not cooked enough.
In Soyer’s receipt the fish is placed in cold water that contains a pound of salt to every six quarts, which is then heated to the boiling point and allowed to simmer for half an hour if the fish weighs four pounds, for three-quarters if it weighs eight pounds, and so on.
Of course, a fish must be scaled ere it is cooked, and should be cleaned, although if it is cooked whole and the party is hurried, the latter process may be omitted without injury; the entrails, however, are not to be eaten.
A little of the liquor in which the fish has been boiled, with Harvey or Anchovy sauce, or Chili vinegar, makes an excellent dressing; but the best sauce is obtained by dissolving a spoonful of flour, that has been thoroughly mixed with a lump of butter, in a little warm water, and boiling the whole for a few minutes. This may be prepared in any tin pot, and, cooked with chopped parsley, is the making of boiled fish.