snowynight

Boiling the fish

Thudichum recommends sea water, whenever it is available, for boiling fish; lacking this, hot water, salted (an ounce of salt to a quart of water), and acidulated pleasantly with lemon juice or vinegar, is the proper medium of cooking. The addition of a slice or two of onion and carrot, a sprig of parsley, a stalk of celery, with aromatic herbs or spices, provided they be not used so freely as to overpower the delicate savor of the fish, is thought to improve the dish.

Recipe:

Pour a little chicken aspic into a pickle or other dish of suitable shape and size for a single fish; when nearly set, lay a trout, prepared as above, upon the aspic, add a few spoonfuls of aspic, let it harden so that the fish may become fixed in place, then add aspic to cover. Slices of cucumber pickles, capers, or other ornaments, may be used. When the aspic is thoroughly set and chilled, remove from the mould and serve on two lettuce leaves, with any dressing desired.

From Salads, Sandwiches and Chafing-Dish Dainties by Janet McKenzie Hill (1909 Boston)