Court-Bouillon for Boiling Fish

Ingredients

• one part of vinegar
• one part of red wine
• four parts of water
• an ounce of salt
• half an ounce of pepper
• a bunch of savoury herbs
• a sliced onion
• a carrot
• a small piece of salt bacon (optional)

Method

1. 1

   Combine vinegar, red wine, and water in a pot.

2. 2

   Add salt, pepper, herbs, onion, carrot, and bacon.

3. 3

   Boil together, strain the liquid, and store in a jar.

4. 4

   When ready to cook fish, ensure it is well covered with the liquid and boil gradually.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 6. The excerpt below is the record exactly as published.

One part of vinegar, one part of red wine, to four parts of water, for the bouillon." To two quarts of the hquor put an ounce of salt, half an ounce of pepper, a bunch of savoury herbs, a sliced onion and a carrot

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