Fish Stock

Ingredients

• 2 lbs. white fish or fish bones and trimmings
• 2 qts. cold water
• 1 small carrot
• tur- 1 turnip
• 1 stick celery
• A few parsley stalks
• 1 bay-leaf
• 1 doz. white peppercorns
• Rind and juice of ½ lemon
• Salt

Method

1. 1

   Use fresh white fish or trimmings.

2. 2

   Wash and cut into small pieces.

3. 3

   Combine with water and salt in a saucepan.

4. 4

   Bring to a boil, skim, then add vegetables, parsley, bay-leaf, peppercorns, and lemon rind.

5. 5

   Simmer for 1 to 1.5 hours, adding lemon juice at the end, then strain.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 57. The excerpt below is the record exactly as published.

Fish Stock 2 lbs. white fish or fish bones and trimmings. 2 qts. cold water. 1 small carrot and tur- nip. 1 stick celery. A few parsley stalks. 1 bay-leaf. 1 doz. white peppercorns. Rind and juice of £ lemon. Salt

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