Brown Fish Stock

Ingredients

• a skate
• a flounder
• two small eels
• an onion stuck with cloves
• three carrots
• three turnips
• a head of celery
• salt
• pepper
• nutmeg

Method

1. 1

   Cut the skate, flounder, and eels into pieces and fry them in butter until rich brown.

2. 2

   Cover with water, add the onion, carrots, turnips, celery, salt, pepper, and nutmeg.

3. 3

   Boil to a jelly for two hours.

4. 4

   Strain for use.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 522. The excerpt below is the record exactly as published.

an onion stuck with cloves, an anchovy, and about an ounce of salt. Strain for use, when the stock may be enriched with butter to suit the requii-ed taste. Fish. Stock, Brown. — Cut in pieces a skate, a flounder, and two small eels. Fry them in butter a rich brown. Cover with water; add an onion stuck with cloves, three carrots, three turnips, a head of celery, salt, pepper, and nut- meg. Boil to a jelly. This stock will keep two days. Strain for use. Time, two hours to boil. Fish, To Boil. — The result of modem investigation in the culinary department proves that fish to be boiled should be plunged at once into boiling water, and not subjected to the slow cold process, whereby the nutritious juices are extracted. To ascertain if the fish so treated is done, raise the thick part of the fish ; if it sepa- rates from the bone easily it is quite ready for serving. Fish, To Broil. — Make a clear fire. A little salt thrown in will check smoke. Next see that the gridiron is well rubbed with grease (suet is best for the purpose), and that it is hot before the fish is laid upon it ; turn with tongs — a knife is apt to break the fish — and remove as soon as done: the time must be regulated by the size and quality of the fish. A mackerel will take ten minutes; a small whiting, five minutes. Fish, To Caveach.— Salmon or cod may be done in this way. If cod, bone and slice the tail part; sprinkle with salt; dry well, and fry a nice brown. Make a pickle of vine- gar, peppercorns, mace, a few cloves, and bay- leaves; boil tUl the flavour is extracted, then put by to cool. Cut a couple of small onions into slices, lay them over and between the fish ; add a cupful of salad-oil to the vinegar, and pour over the fish, which should be covered. Serve in the middle of a dish, with a salad round it. Time to fry cod, ten to twelve minutes. Fish, To Cook, in Oven.— Clean and trim any small fish ; put them into a deep pan, with a gill of, vinegar, half a pint of melted butter, and two onions chopped small ; lay in the fish with a seasoning of two tea-spoonfuls of salt and one of i>epper. Bake, basting fre- quently mth the sauce. Serve with the sauce in the dish. Time, twenty minutes to bake. Sufficient for six pounds of fish. Fish, To Fry. — The great excellence of fried fish consists in its freedom from grease, and to attain perfection the cook must not at first be sparing of it. Put plenty of grease into the pan, and get it at a proper heat before the fish is put in. It should be boiling hot, but not bubbling, and the fish quite covered with it. Fry of a delicate brown, and drain before the fire on an inverted sieve. Get the fish in a proper state ; let it be qiiite dry, dredge it with flour, brush with egg, and strew well with bread-cnunbs. Use oil, butter, lard, or dripping {see also Fry, To.) Fish (vol-au-vont) . — Make a pufit paste; roll it out about one inch and a quarter thick, and then cut it to the desired size with a tin-cutter. Make an incision aU round, an inch from the edge, with a small sharp knife, or better still v/ith a tin-cutter, if one of the size be at hand. Bake on a tin pan in a, quick oven. When done, nicely egged over, and of a pale brown colour, cut out the centre paste without breaking the edge, and fill the vacant place with a fricassee of fish, oysters, lobster, &c. Serve the vol-au-vent on a folded, napkin. Time to bake, three-quarters of an hour. Probable cost, puff paste. Is. 6d. per pound. Fish and Oyster Pie. — Make a season- ing of bread-crumbs, pepper, salt, nutmeg

Cook this with the app: pantry check, scaling, and the assistant.