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📝 Description
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🥘 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Fish Stock this week, and it was a journey back in time to a simpler, more rustic kitchen. I found the process of simmering the fish trimmings with onions, lemon rind, and herbs incredibly soothing. The kitchen filled with a subtle, comforting aroma that I haven't experienced in a long time. The surprise came when I skimmed the stock — it was remarkably clear and fragrant. I used it to make a simple fish stew, and the depth of flavor was astonishing. This recipe is perfect for the weeknight cook who wants to elevate their meals with a touch of old-world charm. The next time you have fish trimmings, don't toss them — turn them into this magical stock. You'll be glad you did.
