Fish Stocks from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the bones of any white fish, such as soles, whiting, cod, &c., whether raw or cooked, with any fish-trimmings, lobster shell, shrimps’ heads and tails, &c., and lay them in a pan with one...
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Cooking tools:
- Stockpot
- Stove
- Fine-mesh sieve
Ingredients
- white fish
- fish sauces
- fish bones
- cold water
- salt
- eggs
- shells
- fish stock
- fish bisques
- shrimps
- lobster shell
- fish-trimmings
- cod
- peppercorns
- herbs
- onions
- lemon juice
- butter
- brown fish soups
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