All fish but salmon (which is put into warm water to preserve its color)
should be placed in salted _cold_ water, with a little vinegar or
lemon-juice in it, to boil. It should then boil _very, very_ gently, or
the outside will break before the inside is done. It requires a little
experience to know exactly how long to boil a fish. It must never be
underdone; yet it must be taken from the water as soon as it is
thoroughly done, or it will become insipid, watery, and colorless. It
will require about eight minutes to the pound for large, thick fish, and
about five minutes to the pound for thin fish, after the water begins to
simmer, using only enough water to cover it. When done, drain it well
before the fire. The fresh-water, or any kind of fish which have no
decided flavor, are much better boiled _au court bouillon_, or with
onions and carrots (sliced), parsley, two or three cloves, pepper, salt,
vinegar, or wine--any or all of these added to the water. The sea-fish,
or such as have a flavor _prononcé_, can be boiled in simple salted and
acidulated water.
If you have no fish-kettle, and wish to boil a fish, arrange it in a
circle on a plate, with an old napkin around it: when it is done, it can
be carefully lifted from the kettle by the cloth, so that it will not be
broken. When cuts of fish are boiled, you allow the water to just come
to a boil; then remove the kettle to the back of the range, so that it
will only simmer.
Always serve a sauce with a boiled fish, such as drawn butter, egg,
caper, pickle, shrimp, oyster, _Hollandaise_, or piquante sauce.