fish-kettle

Lay it in a fish-kettle, cover with cold water, then simmer very gently indeed for one hour and a half, according to the thickness of the fish.

The Art of Living in Australia 2004

They all looked directly at the scullion, — the scullion had just been scouring a fish-kettle. —

The Life and Opinions of Tristram Shandy, Gentleman 2003

They all looked directly at the scullion, — the scullion had just been scouring a fish-kettle. —

The Life and Opinions of Tristram Shandy, Gentleman 2003

Then put the trout in the fish-kettle and place on a strong fire.

The Italian Cook Book The Art of Eating Well Maria Gentile

Pour in a fish-kettle one quart of white wine to which will be added three medium sized onions a few cloves, two sections of garlic and a little bunch made of thyme, bay-leaf, basil or mint; finally a piece of butter as large as an egg, dipped in flour.

The Italian Cook Book The Art of Eating Well Maria Gentile

Domitian one day convoked the senate, to know in what fish-kettle they should cook a monstrous turbot, which had been presented to him.

The Mirror of Literature, Amusement, and Instruction Volume 19, No. 530, January 21, 1832 Various

Wash and clean the fish well, and rub salt inside of it; tie it up, and put it on the fire in cold water; throw a handful of salt into the fish-kettle.

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

Fill with water half a fish-kettle; add half a lemon, two bay-leaves, one carrot light or ten berries of pepper, one onion divided into four parts, salt and three cloves.

The Italian Cook Book The Art of Eating Well Maria Gentile

Lay it in a fish-kettle, cover with cold water, then simmer very gently indeed for one hour and a half, according to the thickness of the fish.

The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Philip E. Muskett

Put into fish-kettle or stewpan, large enough to hold tongue, slices bacon, onion peeled and sliced, carrot scraped and cut in pieces, bouquet garni and clove; add stock, put in tongue, and cook until three parts done, then take it up, and skin while hot.

The Story of Crisco Marion Harris Neil