Fish Broth

Ingredients

• four ounces of butter
• two onions
• two carrots
• two leeks
• four pounds of fish
• one quart of white wine
• six quarts of water
• bunch of parsley
• few blades of mace
• two pounds of cod or bass
• two eggs

Method

1. 1

   Fry butter with sliced vegetables until dry.

2. 2

   Add fish, wine, water, and seasonings.

3. 3

   Cover and boil for half an hour.

4. 4

   Strain broth, mix with chopped fish and eggs, and simmer for ten minutes.

5. 5

   Strain through a wet cloth and serve with forcemeat balls.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 51. The excerpt below is the record exactly as published.

Fish Broth Fry four ounces of butter with the foUowing vegetables sliced fine : two onions, two carrots, and two leeks. Fry until quite dry. Then add four pounds of fish, — such as bass, black fish, flounder, or any bony fish, — the head of a fresh cod, one quart of white wine, and six quarts of water. Season with salt, peppercoms, bunch of parsley, and a few blades of mace. Cover the stewpan and boil one-half hour. Strain the broth and free it from its fat. Chop up two pounds of cod or bass, mix with two eggs

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