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Fish Stock
From Cassell's dictionary of cookery, 1892
Serves 7
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 522. The excerpt below is the record exactly as published.
ish. Stock. — Cleanse well from the slime, but do not skin, two pounds of eels ; cut them into pieces ; also, two pounds of any river fish — * carp, trout, &c. — and one pound of skate. Cover I these with water, and let them stew gently for 1 four hours, with an onion stuck with cloves, an anchovy, and about an ounce of salt. Strain for use, when the stock may be enriched with butter to suit the requii-ed taste
Cook this with the app: pantry check, scaling, and the assistant.