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.