Ingredients:	2 lbs. of beef or veal (these can be omitted) any kind of white fish trimmings of fish which are to be dressed for table 2 onions the rind of 1/2 a lemon a bunch of sweet herbs 2 carrots 2 quarts of water.
Method:	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.
Time:	2 hours.
Notes:	Do not make fish stock long before it is wanted, as it soon turns sour. 193.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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