Boiled Fish
Sheep's head, whitefish, flounders, in fact all large fish may be boiled according to the following recipe :- (32) Wash the fish well and quickly in cold water, wipe carefully and sprinkle thickly with salt, wrap in a piece of cheese cloth sufficiently large to envelop the fish. Sew the edges so that there will be but one thickness of cloth over any part of the fish. Lay in the bottom of a-large saucepan, cover with boiling water, add a tablespoonful of salt, a slice of onion, a bay leaf, and a sprig of parsley. Simmer very gently ten minutes to each pound of fish, or if you have a fish kettle, simply place the fish on the perforated slide without wrapping in cloth. Take the fish from the water the moment it is done, drain, remove the cloth carefully, turn the fish onto the plate; garnish with slices of lemon and parsley. Serve with Sauce Hollandaise. Cold boiled fish left over may be utilized in making salads, chops, or à la crémes.