Boiled Fish

Ingredients

• a 4-pound cod (1.8kg)
• 2 tablespoons chopped onion
• 2 tablespoons chopped carrot
• 1 sprig parsley
• 2 quarts water (1.9 litres)
• 1 tablespoon salt
• bay leaf and clove
• ½ cup vinegar (120ml)

Method

1. Wash and wipe fish.
2. Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes—about thirty minutes.
3. A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string.
4. All other boiled fish may be cooked in the same way as boiled cod.

Title

Lowney’s Cook Book

Author

Maria Willet Howard