Mrs Beetons Soups Revisited
Fish Stock
2.25lt (4 pints) Water
900g (2lb) Beef or Veal (These Can Be Omitted)
White Fish Trimmings
2 Onions
2 Carrots
1 Bunch Sweet Herbs
½ Lemon, rind only
Cut up the fish and with the other ingredients to 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.
Note: Do not make fish stock long before it is wanted, as it soon turns sour.
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.
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