—It is very difficult, if not entirely impossible, to tell how long it takes to cook fish, as it depends as much on the size, kind, or quality of the fish as on the fire; but as soon as the flesh comes off the bones easily, the fish is cooked; this is very easy to be ascertained with a knife.
— from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food by Pierre Blot
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