Fish Stock

Ingredients

• the heads, bones, and skins of fresh fish
• an onion
• leeks
• celery
• a bay leaf
• a bunch of parsley
• three or four cloves
• the heart of a lemon
• some salt

Method

1. 1

   Wash fish parts, cover with cold water, and add garnishing.

2. 2

   Bring to a boil, skim, add salt, and simmer for an hour.

3. 3

   Strain for use in fish soups.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 2. The excerpt below is the record exactly as published.

bay leaf, one teaspoonful of whole pepper, two cloves, and a few sprigs of parsley tied up in a bunch. Put all this in a stock-boiler, and cover with about ten quarts of cold water. When it comes to a boil skim well, add two tablespoonfuls of salt, and let simmer slowly for about four hours. Occasionally take off the grease that floats on the top. This stock should be very clear, and of wholesome flavour. Strain through a soup- cloth, and put away for further use. WHITE STOCK OR FOND BLANC <& This stock is to be used for all kinds of cream soups, purees, and essences. Take six pounds knuckles of veal, two fowls, and the same garnishing of vegetables as for the previous recipe. Parboil the fowls and veal bones first; wash off the scum, and then place all in a kettle with about eight quarts of water, and let it boil slowly on the range for about four hours; then strain through a cloth. You will have from four to five quarts of stock left after four hours' boiling. The stock should be nearly in a jelly when cold. The fowls should be taken out when cooked, as it does not require so long a time to cook them, except when they are very old and tough. 4 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK The meat of the fowls may be used for various pur- poses, such as salads, croquettes, minced chicken, etc. FISH STOCK ^ For chowder, bisque, or fish sauces. Take the heads, bones, and skins of fresh fish, such as cod, haddock, halibut, or flounders, or any white-meat fish. (Dark-meat fish, as bluefish, mackerel, etc., are not good, as they give the broth a strong, oily flavour.) Wash the fish well, put in a saucepan, cover with cold water, and garnish with an onion, leeks, celery, a few peppercorns, one bay leaf, a bunch of parsley, three or four cloves, and the heart of a lemon. Let it come to a boil, skim well, add some salt

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