FISH STOCK.
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 ½ a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. Mode.—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. Average cost, with meat, 10d. per quart; without, 3d.
Note.—Do not make fish stock long before it is wanted, as it soon turns sour.