TO MAKE FISH STOCK FOR SAUCES OR SOUPS.
Take any white fish bones you may have, and put them into a pan with three cloves, an onion, pepper, salt, a few herbs according to taste, and a piece of maize, enough to cover a threepenny piece. Cover with water, and boil slowly half-an-hour; then strain through a sieve, and set in a cool place till required.