Court Bouillon

Ingredients

• ¥ cup each carrot
• ¥ cup each onion
• 2 cloves celery
• V% bay leaf
• 2 sprigs parsley
• 1 tablespoon salt
• 2 tablespoons butter
• 2 tablespoons vinegar
• 6 peppercorns
• 2 quarts water

Method

1. 1

   Cook carrot, onion, celery, and parsley with butter for 3 minutes, add remaining ingredients, and bring to boiling point.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 87. The excerpt below is the record exactly as published.

Court Bouillon (p. 214). If in a large, thick piece, turn once. Steaming is preferable to boiling as little flavor is lost. Save any juice that comes from the fish to use in sauce in place of water. Serve with any sauce suggested under Baked Stuffed Fish(p. 211). BOILED FISH Plunge fish (on plate or cover in square of cheesecloth) into boiling Court Bouillon (p. 214) or water to which has been added salt and vinegar or lemon juice. After 5 minutes, add cold water to reduce temperature quickly and simmer until flesh falls away from bones. Allow 6 to 10 minutes per pound, according to whether pieces are thin or thick. Use any sauce suggested under Baked Stuffed Fish. Court Bouillon or water in which fish was cooked may be used in place of water in making sauce or Fish Stock, or strained to use again. 214 THE BOSTON COOKING-SCHOOL COOK BOOK COURT BOUILLON ¥ cup each carrot, onion, and 2 cloves celery, cut in small pieces V% bay leaf 2 sprigs parsley 1 tablespoon salt 2 tablespoons butter 2 tablespoons vinegar 6 peppercorns 2 quarts water

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