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Boiling and Frying Fish

UTENSILS. 112. For Boiling Small Fish, saucepans or fish-kettles of various sizes are required; and for large and long fish, like salmon and turbot, a full-sized kettle called a turbot-kettle, of tin, is the proper article, containing a false bottom perforated with holes to lift the fish out with in order to avoid breaking it (see figs. 133 and 134). For frying or broiling fish, nothing more is wanted than the ordinary frying-pans and gridirons. (See pars. 98 and 105.)