gluten-freedairy-freenut-free
Fish Stock
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
- half pound of bones
- a quart of water
- a teaspoonful of salt
- 1 oz. of pepper corns
- 2 carrots
- a bunch of herbs
Method
Wash the bones well, break them up, and put into a saucepan with water and salt.
When it boils, remove the scum and add peppercorns, herbs, and carrots.
Boil steadily for two hours, strain through a sieve.
Nutrition per serving
39Calories
2 gProtein
8 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
FISH STOCK. Fisli for nearly all dishes is better boned before using. It is always economy to do this, as the bones can then be used for stock for fish soup. These soups, although no*; well known, are wholesome and nourishing, and are very easily made. Mode. — After the fillets of fish are cut off as directed for frying fish, take the bones and wash them well, being careful to remove all the black substance that may adhere to them. Break them up ; put into a saucepan with a quart of water to every half pound of bones, and a teaspoonful of salt ; when it boils remove the scum and put in 1 oz. of pepper corns, a bunch of herbs, and 2 carrots
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