Fish Stock

Ingredients

• two pounds of eels
• two pounds of any river fish
• one pound of skate
• an onion
• about an ounce of salt

Method

1. 1

   Clean and cut the eels and river fish into pieces.

2. 2

   Cover with water and stew gently for four hours with an onion and salt.

3. 3

   Strain for use.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 521. The excerpt below is the record exactly as published.

fish stock, into a saucepan, and add three middle- sized onions halved, two lemons sliced, and the rind of one grated, a bunch of parsley, and some chervil. When well stewed, strain through a jamis. Have ready fillets of fish, about six pounds of sole, carp, or perch, and when fried, put them into the soup. Season it with a tea- spoonful of salt and haK the quantity of mace and cayenne mixed ; and put into the soup six ounces of butter rolled in flour, and a couple of glasses of white wine. Simmer ten minutes, and serve with quenelles of fish. Time, one hour to stew trimmings. Sufficient for six persons. Fish Soup (another way). — Cut in pieces a skate, a fiounder, and two small eels ; fry them in butter a rich brown ; cover with water ; add an onion stuck with cloves, three carrots, three turnips, a head of celery, salt, pepper, and nut- meg. BoU to a jelly. This stock will keep two days ; add reqiured quantity of water. Fish Soup, Brown. — Proceed as for white soup {see Fish Soup, White), leaving out the cream, and substituting a browning of butter, sliced onion, and flour. Toast also some thin slices of bread — let them be a dark brown ; put them into the tureen with the eggs, nicely fried in butter. Season with salt and black pei^per. Time, one hour to simmer. Sufficient, half a pint for each person. Fish Soup Quenelles. — Pick out the meat from a lobster, and pound it, together with three ounces of butter. Season with salt and a quarter of a tea-spoonful of mace and cayenne pepper mixed together ; blend the meat to a l)aste with the yolk of a raw egg, and add while mixing the yolks of two hard-boiled eggs and two table-spoonfuls of fine bread-crumbs. Mould in a tea-spoon and poach the quenelles f for two or three minutes, or fry in butter a i light brown before they are put in the soup. When used as an entree, or breakfast dish, serve with a good gravy, after being boiled or j fried in butter. Time, ten minutes to fry for (^ entree. X, Fish Soup, White.— Clean and trim any kind of fish — fresh or salt water. Boil the trim- mings with a head of celery, a small quantity of parsley, two onions, a bay-leaf, and five or six cloves. Use water, and cover the saucepan closely. When the contents have boiled one hour, add as much more water as will be required to make the soup. Strain it, and stir in a cup of cream. Season with salt and white pepper. Lay in the tm-een some eggs, nicely- fried in butter; aUow one for each person. Pour the soup over, and serve with toasted bread. Sufficient, half a pint for each person. Fish Soup, with Potatoes. — Have ready the fish broth, made as directed for fish FIS (214) FLA soup. When strained, grate a numlier of potatoes — foiir pounds of good mealy ones will thicken two quarts of broth — add these with some well-beatem. . eggs and a large cup of cream. Flavour with salt and nutmeg. If preferred, milk may bo substituted for some of the broth, and the cream may be omitted. Serve with klosse or toasted bread. Time, half an hour. Sufficient for eight persons. Fish. Stock. — Cleanse well from the slime, but do not skin, two pounds of eels ; cut them into pieces ; also, two pounds of any river fish — * carp, trout, &c. — and one pound of skate. Cover I these with water, and let them stew gently for 1 four hours, with an onion stuck with cloves, an anchovy, and about an ounce of salt

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