Fish
O DRESS FISH-Fish is ordinarily cleaned in market. Wash it thoroughly in cold water not allowing it to soak at all. Wipe it with a clean, dry towel, and place on a plate, skin side down, in the ice-box.
TO BOIL FISH-A fish-kettle with strainer, is requisite for boiling a fish whole, but a plate held in a fish-cloth (a piece of coarse muslin or cheesecloth, kept for this purpose) is used for small pieces. The fish must not be put into cold water as that extracts the flavor, nor into boiling water, as that breaks the skin, but into warm water, which may then be quickly brought to the boiling point. After this, draw the kettle to the side of the range where it will simmer until done. Use enough water to entirely cover the fish; add one teaspoon of salt and one tablespoon of vinegar to every two quarts of water; these whiten and harden the meat as well as season it. Allow ten minutes to the pound after the water begins to simmer.
If you wish to serve a whole boiled or baked fish upright, as if swimming, place a carrot inside the fish to retain its form, and arrange the garnishing so that it will keep its position on the platter. Bind the fish to the strainer with twine when cooking. Boiled fish needs a rich creamy sauce, such as egg sauce, Hollandaise, Béchamel, or drawn butter.
Court Bouillon is used for boiling fresh water fish or others without much flavor. It may be prepared beforehand and used several times. See Chapter on Soups.