Note No. 15 — INDEX
Reading edition
Fish Stock.—Two pounds of veal, four pounds of fish, or more veal, and less fish, if you do not have as much fish, two onions, rind of half a lemon, bunch sweet herbs, two carrots, two quarts water. Cut up fish and meat and put with other ingredients into the water, simmer two hours, skim liquor carefully and strain. When a richer stock is wanted, fry the vegetables and fish before adding the water.