Fish Stock
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 2 lb 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 quart water
Instructions
- 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.