Note 11 — INDEX

No. 11. To Boil.—Boiling is considered by many the most insipid and undesirable way of cooking fish, yet there are certain varieties that are best cooked this way if accompanied by a rich sauce. The fish boiler is almost indispensable to success in boiling or steaming a whole fish, but everybody hasn’t one, and to such we would say utilize the wash boiler. Put a bowl or something in each end that will support a platter, either side up; on the platter lay the 5 fish and add water enough to reach the platter without coming in contact with the fish, thus enabling you to steam the fish, which is preferable to boiling. Fish boiled in a common kettle should first be wrapped closely in cheese cloth or fine muslin to preserve its shape. The head is the best part of a boiled fish, and the nearer the head the better the remaining portion. Boiled fish should be served on a napkin and the sauce in a tureen. A fish of six pounds should boil or steam in thirty or thirty-five minutes. The water should always be salted. A boiled fish may be stuffed, but usually they are not. Recipes for sauces suitable for boiled fish will be found under the head of sauces, (Nos. 13 to 56.)