Home › The Principles of Cookery › Thornback, Boiled

Thornback, Boiled

Take a thornback of tolerable size, clean it with scrupulous care, and skin it. Lay in the fish-kettle the part usually eaten, cover it with cold water, and add two ounces of salt and a table-spoonful of vinegar to two quarts of water. Bring the liquor to the boil, skim it well, and let the fish boil gently until the flesh will part easily from the bone, which is a sign that it is sufficiently dressed. Lift the fish out carefully and drain it. Serve on a dish covered with a hot napkin, and garnish with green parsley and sliced lemon. Send melted butter or anchovy sauce to table in a tureen. If liked, the fins of the fish may be fried separately. Time to boil, according to size.