FISH STOCK -2

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.

FISH STOCK -1

Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion; put into that some sliced tomatoes, then add as many different kinds of fish as you can get oysters, clams, smelts, pawns, crabs, shrimps and all kinds of pan-fish; cook all together
until the onions are well browned; then add a bunch of sweet herbs, salt and pepper, and sufficient water to make the required amount of stock. After this has cooked for half an hour pound it with a wooden pestle, then strain and cook again until it jellies.

VEGETABLE STOCK.

To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. Clean apple peelings and cores, and any fresh vegetable cuttings may also be added with advantage. For white stock, use the white haricot beans, rice, or macaroni in place of lentils or brown haricots. Soak the pulse Overnight, and simmer with the vegetables for 4 hours. Any stock not used should be emptied out of the stockpot, and boiled up afresh each day.

BROWN SOUP STOCK

Ingredients: 6 lbs. shin of beef, 3 to 6 quarts cold water, 1 bay leaf, 6 cloves, 1 tablespoon mixed herbs, 2 sprigs parsley, 1/2 cup carrot, 1/2 cup turnip, 1/2 cup celery and 1/2 cup onion.

Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly four hours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.

WHITE STOCK

Ingredients: 5 lb. veal, 1 fowl, 3 or 4 lb., 8 qt. cold water, 2 medium-sized onions, 2 Tb. butter, 2 stalks celery, 1 blade mace, Salt and Pepper as necessary.

Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter, and add to the stock with the celery and Mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and cool. Remove the fat before using.