Fish Stock

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

2 lbs. of beef or veal (these can be omitted) ↝ Beef, ground, raw [Ground beef]
any kind of white fish trimmings, of fish which are to be dressed for table ↝ Fish, whiting, NFS [Fish]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
the rind of 1/2 a lemon ↝ Lemon, raw [Citrus fruits]
a bunch of sweet herbs
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 quarts of water ↝ Water, tap [Tap water]

Instructions (3)

Cut up the fish, and put it, with the other ingredients, into the water.
Simmer for 2 hours; skim the liquor carefully, and strain it.
When a richer stock is wanted, fry the vegetables and fish before adding the water.

Original Text

FISH STOCK.

192. INGREDIENTS.—2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.

Mode.—Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.

Time.—2 hours. Average cost, with meat, 10d. per quart; without, 3d.

Note.—Do not make fish stock long before it is wanted, as it soon turns sour.

Notes

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