BOILED FISH

Boiling extracts flavor and, to some extent, nutriment from
the food to which this cookery method is applied. Therefore,
unless the fish to be cooked is one that has a very strong
flavor and that will be improved by the loss of flavor, it
should not be boiled. Much care should be exercised in boiling
fish, because the meat is usually so tender that it is likely
to boil to pieces or to fall apart.

When a fish is to be boiled, clean it and, if desired, remove
the head. Pour sufficient boiling water to cover the fish
well into the vessel in which it is to be cooked, and add
salt in the proportion of 1 teaspoonful to each quart of
water. Tie the fish in a strip of cheesecloth or gauze if
necessary, and lower it into the vessel of slowly boiling
water. Allow the fish to boil until it may be easily pierced
with a fork; then take it out of the water and remove the
cloth, provided one is used. Serve with a well-seasoned sauce,
such as lemon cream, horseradish, etc.