Time: 2 hours

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

  1. 2 lbs. of beef or veal (these can be omitted)
  2. any kind of white fish trimmings, of fish which are to be dressed for table
  3. 2 onions
  4. the rind of 1/2 a lemon
  5. a bunch of sweet herbs
  6. 2 carrots
  7. 2 quarts of water
  • 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

  • Source: The Book of Household Management by Isabella Beeton (1859)

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