Recipes > Seafood > Boiled Rock-Fish

Boiled Rock-Fish


Having cleaned the rock-fish, put it into a fish-kettle with water enough to cover it well, having first dissolved a handful of salt in the water. Set it over a moderate fire, and do not let it boil too fast. Skim it well.

When done, drain it, and put it on a large dish. Have ready a few eggs boiled hard. Cut them in half, and lay them closely on the back of the fish in a straight line from the head to the tail. Send with it in a boat, celery sauce flavoured with a little cayenne.

Sea bass or black fish may be boiled and served up in the above manner.


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Directions for Cookery, in its Various Branches (1840).

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