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(Fish) - (The International Jewish Cook Book)

Put in a saucepan a tablespoon of butter or butter substitute, add a
tablespoon each of chopped onion, carrot and turnip. Fry them without
browning, then add fish-bones, head, and trimmings, a stalk of celery,
sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of
lemon. Cover with water and let them simmer for an hour or more. Season
with salt and pepper and strain.

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Vegetables and Peppercorns--1d.
Fish for nearly all dishes is better if boned before cooking; it is
also economy to do this, as the bones can then be used for stock for
fish soups. These soups, although not well known here at present, are a
valuable food; they are easy to make, wholesome, and nourishing. After
the fillets of fish have been removed, directions for which are given
amongst the fish recipes, take the bones, wash them well in cold water,
and cut away any black substance that may be adhering to them. Break
them up and put into a saucepan with a teaspoonful of salt; when it
boils remove the scum and put in one dozen white peppercorns, a fagot of
herbs, one onion, and one carrot; boil steadily for two hours or
longer, strain through a sieve into a basin, and it is ready for use.

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Fish Stock

Put into a pot a scate, cut in pieces, with turnips, carrots, thyme,

parsley, and onion. Cut in pieces an eel or two, and some flounders; put

them into a stewpan with a piece of butter; stew them down till they go

to pieces; put them to your scate; boil the whole well, and strain it


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