nut-freeegg-freesoy-freeshellfish-free
Fish Broth
From The Hotel St. Francis cook book, 1919
Serves 4
Serve with fish or eggs.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 190. The excerpt below is the record exactly as published.
quart oi fish broth or stock and boil for ten minutes. Thicken with two ounces of butter and one ounce of flour kneaded together, mix well, add two tablespoon- fuls of anchovy essence, and boil for five minutes. Strain through a fine sieve, put back in casserole, bring to a boil, add two ounces of fresh butter, whip well, and season with salt
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