Fish Stock

Ingredients

• 1 quart of fish stock
• 2 oz. of sliced onion
• half a bay leaf
• an equal amount of thyme
• a dozen peppercorns (crushed)
• 1 clove
• some mace the size of a pea
• 1 oz. parsley stalks
• 1 lb. fish bones
• the juice of half a lemon

Method

1. 1

   In a saucepan, heat oil or fat, add onion, bay leaf, thyme, peppercorns, clove, mace, and parsley stalks.

2. 2

   Add fish bones with salt and lemon juice, cover, and cook gently until juice is extracted.

3. 3

   Make up to 1 quart with water, simmer for 10-15 minutes, then strain.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 4. The excerpt below is the record exactly as published.

Fish Stock To make a quart of fish stock, place in a saucepan a little oil or fat, then 2 oz. of sliced onion, half a bay leaf, an equal amount of thyme, a dozen peppercorns (crushed), 1 clove, some mace the size of a pea and 1 oz. parsley stalks. Place on this 1 Ib. fish bones, sprinkled lightly with salt and the juice of half a lemon

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