Fish Sauce—almost a Purée. (Mrs. Caswell.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the stock

fish bones ↝ Fish, raw [Fish]
vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]

For flavouring

sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little essence of anchovy ↝ Fish, anchovy [Fish]
parsley ↝ Parsley, raw [Not included in a food category]
catsup ↝ Catsup [Vegetables and Vegetable Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]

Instructions (3)

For the stock, draw down the fish bones with vegetables about 15 or 20 minutes.
You should, early in the day, have fried some sliced onions and flavoured them with a little essence of anchovy, parsley, catsup, cream, and seasoning.
Pass all with fish stock through a sieve or tammy.

Original Text

Fish Sauce—almost a Purée. (Mrs. Caswell.)
For the stock, draw down the fish bones with vegetables about 15 or 20 minutes. You should, early in the day, have fried some sliced onions and flavoured them with a little essence of anchovy, parsley, catsup, cream, and seasoning. Pass all with fish stock through a sieve or tammy.

Notes

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