Boiled Fish
All fish must boil very gently, or the outside will break before the inside is done. In all cases salt and a little vinegar, a teaspoonful each, are allowed to each quart of water. Where the fish has very little flavor, Dubois' receipt for boiling will be found exceedingly nice, and much less trouble than the name applied by professional cooks to this method—au court bouillon—would indicate. It is as follows:
Ingredients
- 1 carrot
- 1 onion
- 1 stalk of celery
- butter
- 2 or 3 sprigs of parsley
- 2 tablespoonfuls of salt
- 6 pepper-corns
- 3 cloves
- 2 quarts of boiling water
- 1 pint of vinegar
Instructions
Mince carrot, onion, and celery, and fry them in a little butter. Add parsley, salt, pepper-corns, and cloves. Pour on boiling water and vinegar, and boil for fifteen minutes. Skim as it boils, and use, when cold, for boiling the fish.
Wine can be used instead of vinegar; and, by straining carefully and keeping in a cold place, the same mixture can be used several times.
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Source
The Easiest Way in Housekeeping and Cooking (1903)