IN boiling fish remember that the water in the fish kettle must be absolutely boiling before the fish is put into it, otherwise the juices of the fish would be drawn into the water. It should also be slightly salted (one teaspoonful of salt to three pints of water), and flavoured with vinegar (one tablespoonful […]
Archive for August, 2008
Dissolve 2 oz. of gelatine in 1 quart of hot water, with a dessertspoonful of salt, the juice of a lemon and two dessertspoonsful of white wine vinegar, a sliced onion and twenty peppercorns. Bring to the boil, and then run through a jelly bag which has been rinsed in boiling water. If the jelly […]
