Читать книгу The New Galt Cook Book - Various - Страница 44

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For boiling fresh codfish and all large fish, except salmon, let them lie in salt over night; when ready to boil put them in a kettle two-thirds full of boiling water, add vinegar and salt, place the fish on a drainer (or roll in a cloth), put it into the boiling water; for a four-pound fish let it remain thirty minutes boiling rapidly. For salmon put it to boil in tepid water and thoroughly skim; allow the same time. For small fresh-water fish use cold water, as soon as they boil they are cooked.