Fish Stock

Ingredients

• two pounds of any kind of fish that is cheap
• a head of celery
• a root of parsley
• a blade or two of mace
• a bay leaf
• a few cloves
• white pepper to taste
• salt to taste
• three quarts of water

Method

1. 1

   Put the whole into a pan, and let it simmer gently for a couple of hours; then strain off the liquor.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 13. The excerpt below is the record exactly as published.

fish stock, two pints of shrimp, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, one blade of mace, ]i^ pint of vinegar, a little lemon juice. Pick out the tails of the shrimps, put the bodies in a stewpan, with i blade of mace, ^ pint of vinegar, and the same quantity of water; stew them for quarter of an hour, and strain off the liquor. Put the fish stock into a stewpan, add the strained liquor, pound the shrimps with The Shrimp, crumb of a roll, moistened with a little of the soup; rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon juice. When it is well cooked, put in a few pickled shrimps; let them get thoroughly hot, and serve. If not thick enough put in a little butter and flour. Note. — This can be thickened with tomatoes and vermicelli served in it, which makes it a very tasteful cup. The soup can be made of shrimps and garnished with prawns, where economy is an object. Onion Soup. Eight middling-sized onions,3 0z. of butter, a tablespoonful of rice flour, salt and pepper to taste, i tea- spoonful of powdered sugar, thickening of butter and flour, 2 quarts of water. Cut the onions small, put them in the stewpan with the butter, and fry them well; mix the rice flour smoothly with the water, add the onions, seasoning and sugar, and simmer till tender. Thicken with butter and flour and serve. It is better to rub the soup through a sieve. Spanish onions make the best soup. Spinach Soup. Take as much spinach as, when boiled, will half fill a vegetable dish, 2 quarts of very clear stock. 12 Soups and How to Make Them Make the cooked-spinach into balls the size of an egg, and slip them into the soup-tureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy. White Soup. Procure X 'b. of sweet almonds, ^ lb. of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon peel, i blade of mace, pounded; ^ pint of cream, the yolks of 2 eggs, 2 quarts of white stock. Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together and add the lemon peel, very finely chopped, and the mace. Pour the boiling stock on the whole, and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil and serve immediately. Semolina Soup. You need 5 oz. of semolina, 2 quarts of boiling stock. Drop the semolina into the boiling stock, and keep stirring, to prevent its burning or going into lumps. Simmer gently for half an hour and serve. - Vegetable Stock. Two quarts of water, 2 oz. of haricot beans, 2 oz. of split peas, i onion, i carrot, Y^ stick of celery, parsley and herbs, pepper, salt, 5 cloves and a blade of mace. Boil in 2 quarts of water for 3 or 4 hours all the above vegetables, spice and herbs. Strain it off. It will keep for some time if it is let to stand and poured off from the sediment. Note. — This may serve as the basis of a good many soups and sauces, jnst as stock made of meat and bones serves many purposes. All cooks may be assured that if gravy has to be made, and no meat is at hand to make it of, water in which any vegetables have been boiled (except potatoes) will be better than water from the tap or kettle. White Stock. Four lbs. of knuckle of veal, any poultry trimmings or a rabbit, 4 slices of lean ham, 3 carrots, 2 onions, i head of celery, 12 white peppercorns, 2 oz. of salt, So2tps and How to Make Them 13 I blade of rriace, a bunch of herbs, i oz. butter, 4 quarts of water. Cut up the veal, and put it, with the bones and trimmings of poultry and the ham, into the stewpan, which has been rubbed with the butter. Moisten with % a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it care- fully through a fine hair sieve, it will be ready for use. Note. — When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey or a fowl has been boiled is an excellent addition to all white stock of soups, and the bird is better boiled in the stock-pot than in water. Bones that have been boiled once for brown stock can be boiled again with fresh vegetables for white. Fish Stock. Take two pounds of any kind of fish that is cheap, such as shad, flounders or small eels, or the trim- ming and heads of uncooked fish, a head of celery, a root of parsley, a blade or two of mace, a bay leaf, a few cloves ajid white pepper, and salt to taste; three quarts of water

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