Fish Stock
From Berridge House recipe book, 1910
Presented as published in 1910. 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 Berridge House recipe book (1910), page 20. The excerpt below is the record exactly as published.
Fish Stock 1 cod’s head, or a few cold water to cover, fish trimmings, slice crumb of bread, bunch herbs, salt. a few vegetables
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