Monday, September 8, 2008


Cooking Adventures: FISH STOCK


2 lbs. of beef or veal (these can be omitted),

any kind of white fish trimmings, of fish which are to be dressed for table

2 onions

the rind of 1/2 a lemon, a bunch of sweet herbs

2 carrots

2 quarts of water

Cooking Adventures Guide:

First, cut up the fish, and put it, with onions, lemon and the other ingredients, into the water. Then simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.

Time needed is 2 hours.

Remember: Do not make fish stock long before it is wanted, as it soon turns sour.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular Posts