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Public Domain Recipes
cegoh (Pixabay License).

To Steam Fish

Ingredients

Directions

  1. Fish should rather be steamed than boiled, for though more time is required the result is more satisfactory.
  2. If a fish-kettle is not to hand, place a pie-dish upside down in a large saucepan, and put the fish on it.
  3. Let boiling water always reach half way up the dish, so that the fish cooks in the steam.
  4. Add more boiling water when required.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Seafood

Measure: avoirdupois

Ingredient: fish, water

Equipment: knife, saucepan, pie pan

See Also

Lutefisk

by: Coon Prairie Church • Country Coon Prairie Church Preservation Kokk Bok (1986-01-01)

Seafood • avoirdupois • fish, water, butter • pot, stove

Gefilte Fish

by: Mrs L Friedman • Point Adams Packing Co (1957-07-01)

Seafood • fish, carrot, onion, celery, salt, pepper, water, egg, bread • measuring cups, measuring spoons, knife, stove, pot

Brown Stewed Fish For Fresh Water Fish

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Seafood • avoirdupois • fish, water, onion, oil, vinegar, ginger-bread, syrup, lemon, pepper, salt • measuring cups, measuring spoons, pot, stove

To Boil Fish

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Seafood • avoirdupois • fish, water, salt, vinegar • knife, saucepan, measuring spoons, stove, strainer

White Stewed Fish with Balls

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Seafood • avoirdupois • fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb • measuring cups, measuring spoons, pot, stove, knife