The Best Mode of Boiling Fish

We have left unaltered in the following receipts the greater number of our original directions for boiling fish, which were found when carefully followed, to produce a good result; but Baron Liebeg and other scientific writers explain clearly the principles on which the nutriment contained in fish or flesh is best retained by bringing the surface of either when it is cooked, into immediate contact with boiling water; and then (after a few minutes of ebullition) lowering the temperature by the addition of cold water, and keeping it somewhat below the boiling point for the remainder of the process. This method is at least worthy of a trial, even if it be attended with a slight degree more of trouble than those in general use; but when fish is served with a variety of other dishes, the escape of some portion of its nutritious juices is of less importance than when it forms the principal food of any part of the community: in that case, the preservation of all the nourishment which can be derived from it, is of real consequence.