Page:Browne - The Plain Sailing Cook Book.djvu/36

 BOILED FISH


 * MATERIALS

Fish weighing from 2 to 4 pounds


 * UTENSILS

Large covered saucepan

Colander

DIRECTIONS


 * 1) Wash the fish, cut off the head and tail, and tie or sew the fish in a piece of clean white cheese-cloth.
 * 2) Put the fish in a large saucepan of rapidly boiling water, to which a tablespoon of vinegar has been added.
 * 3) Reduce the heat at once, and let simmer for thirty minutes if the fish weighs 2 pounds, and fifteen minutes longer for each additional pound.
 * 4) Lift the fish out of the saucepan, and put it into a colander to drain.
 * 5) When thoroughly drained open the cloth, lift the fish out by the sides of the cloth, and roll it carefully onto a hot serving platter.

REMARKS

Serve with Hollandaise Sauce (page 32). 