Court Bouillon

Ingredients

• 3 pounds firm fine-grained fish
• 1 tablespoon lard
• 2 tablespoons flour
• 12 allspice
• 3 sprigs thyme
• 3 sprigs parsley
• 3 sprigs bay leaf
• 3 sprigs sweet marjoram
• 1 clove garlic
• 1 large onion
• 6 large fresh tomatoes
• 1 large glass claret
• 1 quart boiling water
• salt
• Cayenne pepper
• 1 lemon lemon juice

Instructions

1. Melt a heaping tablespoonful of lard in a deep kettle. Add two tablespoons flour gradually to the lard, stirring hard so it does not burn.
2. Throw in a dozen pounded allspice, three sprigs each of thyme, parsley, bay leaf, and sweet marjoram (all chopped fine), one small clove of garlic, one large onion (chopped fine), and either six large fresh tomatoes (chopped small) or half a can—glass jars are best.
3. Pour in a large glass of claret and add a quart of boiling water. Bring all to a very brisk boil and cook for five minutes.
4. Add salt and Cayenne pepper to taste. Boil five minutes longer.
5. Lay in the fish slices one at a time, following them with the strained juice of a lemon. Boil hard for twenty minutes longer.
6. Serve hot.