To Make Fish Stock for Sauces or Soups

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

any white fish bones ↝ Fish, sucker, white, raw [Finfish and Shellfish Products]
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a few herbs according to taste
a piece of maize, enough to cover a threepenny piece ↝ Corn flour, whole-grain, blue (harina de maiz morado) [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]

Instructions (5)

Put the fish bones into a pan with the cloves, onion, pepper, salt, herbs, and maize.
Cover with water.
Boil slowly for half an hour.
Strain through a sieve.
Set in a cool place till required.

Original Text

TO MAKE FISH STOCK FOR SAUCES OR SOUPS.

Take any white fish bones you may have, and put them into a pan with three cloves, an onion, pepper, salt, a few herbs according to taste, and a piece of maize, enough to cover a threepenny piece. Cover with water, and boil slowly half-an-hour; then strain through a sieve, and set in a cool place till required.

Notes

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