Fish Stock Recipe

Recipe: Put a saucepan over the stove 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 enough water to make the necessary amount of stock.

After this has cooked for ½ an hour pound it with a wooden pestle, then strain and cook your fish stock until it jellies.