Note 64 — INDEX

No. 64. Fish au Court Bouillon.[1]—This is an improved method of cooking fish in water—by flavoring it with vegetables, spices and acids. To four quarts of water put one quart of good cider vinegar, or a pint of vinegar and the juice of two lemons, and an oz. of salt, or more if needed. Put into a saucepan one chopped onion, two shallots, two stalks of celery, three bay leaves, one sliced carrot and six cloves, with 11 one quart of the water, and simmer all for one hour; strain, and put the sauce in with remainder of prepared water. Rub the fish well with salt, pepper and the juice of a lemon. Let the water boil up once, and skim it before putting in the fish. Boil until flesh separates from the bones. A sauce of drawn butter is the proper accompaniment for fish cooked in this way.