Fish Stock

Ingredients

• the bones of any delicately flavoured fish
• covered with water
• a little salt

Method

1. 1

   Cover fish bones with water and add salt.

2. 2

   Gently simmer until the water is reduced by half, resulting in a thick and glutinous stock.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 3. The excerpt below is the record exactly as published.

The bones of any delicately flavoured fish can be used for this. They should be covered with water with a little salt in it, and gently simmered until the water is reduced one half, * Green herbs^ red peppers^ mussels ^ saffron, Soles, onions, garlic, roach and dace : All these you eat at Terra's tavern. In that one dish of Bouillabaise,^ — Thackeray. STOCKS. * Tlie comic of those contrivances^ Cold glories served up wit It three-pauU worth* sctuce,^ Robert Browning. and the liquid is thick and glutinous. This stock is useful for all fish sauces and for oyster soup. IDcgetatfan Stocft^ One pound of Egyptian lentils, six ounces of pearl barley, three carrots, six onions, a bunch of sweet herbs, a stick of celery, or a teaspoonful of celery seeds, four cloves, a blade of mace, a dessertspoonful of salt. Put a gallon of water into a large sauce- pan^ with a well-fitting lid, put in also the pearl barley. Put on the fire, and when the water is boiling add the other ingredients. Simmer slowly for six or eight hours by the * See note on Saucepans, page i, Soups. * Garnished with spoons of sJiell and horn Stood the birchen dishes of smoking corn,* Whittier. STOCKS. * / carCt say that she gave them any tea. But there were eggs^ fruity coffje^ breads fish, honey. With Scio wine, — and all for love, not money* — Byron. side of the fire. Strain the stock through a fine sieve, and put it aside for use. jpisb Sauce^ One pint of fish stock

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