Fish Stock

Ingredients

• a good-sized piece of sweet butter
• a sliced onion
• as many different kinds of small fish as you can get
• salt
• pepper
• sufficient water to make the required amount of stock

Method

1. 1

   Cook butter and onion, add small fish, cook until onions are browned.

2. 2

   Add herbs, salt, pepper, and water.

3. 3

   Cook for half an hour, pound, strain, and cook again until it jellies.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 22. The excerpt below is the record exactly as published.

FISH STOCK. Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion ; put into that some sliced tomatoes, then add as many different kinds of small fish as you can get — oysters, clams, smelts, pawns, crabs, shrimps and all kinds of pan-fish ; cook all together until the onions are well browned ; then add a bunch of sweet herbs, salt and pep- per, and sufficient water to make the required amount of stock. After this has cooked for half an hour pound it with a wooden pestle, then strain and cook again until it jellies. FISH SOUP. Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for each pound of fish one quart of water ; add an onion cut fine and a bunch of sweet herbs. When the fish so UPS WIT HO UT ME A T. 45 is cooked, and is quite tasteless, strain all through a colander, return to the fire, add some butter, salt and pepper

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