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Fish Broth
From The Hotel St. Francis cook book, 1919
Serves 1
Can be used for soups, chowders, or cooking fish.
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 163. The excerpt below is the record exactly as published.
fish broth and one-half cup of rice, and boil very slowly for fifteen minutes. Then add three peeled tomatoes cut in small dices, one spoonful of Worcestershire sauce, the meat of two whole crabs, and a can of okra; or one pound of fresh okra cut in pieces one inch long. Cook slowly for twenty minutes, season well with salt and pepper, and sprinkle with a little chopped parsley. Fish broth. Cover the bones of any kind of fish with water, add a bouquet garni, one onion, one carrot, and a cupful of white wine
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