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