Pish Stock

Ingredients

• a teaspoonful of salt
• 1 doz. white peppercorns
• one onion
• one carrot
• a fagot of herbs

Method

1. 1

   After removing the fillets of fish, wash the bones well in cold water, cut away any black substance, break them up, and put into a saucepan with a teaspoonful of salt.

2. 2

   When it boils, remove the scum and add 12 white peppercorns, a fagot of herbs, one onion, and one carrot.

3. 3

   Boil steadily for two hours or longer, strain through a sieve into a basin.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 175. The excerpt below is the record exactly as published.

PISH STOCK. Vegetables and Peppercorns . .Id. Fish for nearly all dishes is better if boned before cook- ing ; it is also economy to do this, as the bones can then be used for stock for fish soups. These soups, although not well knoAvn here at present, are a valuable food ; they are easy to make, wholesome, and nourishing. After the fillets of fish have been removed, directions for which are given amongst the fish recipes, take the bones, wash them well in cold water, and cut away any black substance that may be adhering to them. Break them up and put into a saucepan with a teaspoonful of salt ; when it boils remove the scum and put in 1 doz. white peppercorns, a fagot of herbs, one onion, and one carrot

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