Court Bouillon For Fish

Vintage Recipe Fish

Court Bouillon (For Fish) 2013-12-21 18:37:29 A vintage recipe for a fresh vegetable and herb spices poaching sauce. Great for imparting a delicate flavor to various types of fish. Write a review Save Recipe Print Ingredients Sliced carrots Sliced onions 1 sliced lemon fresh parsley fresh thyme bay leaf peppercorns 3-4 whole cloves whole fish (cleaned and descaled, as necessary) Equal parts of cold water and white wine (or lemon juice or vinegar) Instructions Lay a thich layer of carrots, onions and lemon in bottom of cooking kettle. Add herbs and seasoning. Lay fish on top of the above ingrediants. Pour liquids over the fish – enough to just cover all. Cover kettle with lid. Slowly, gently simmer bringing liquid to a boil. When boil is reached fish should be sufficiently cooked.
Notes Court Bouillon may be prepared (minus the fish) the day before. Cool it until ready to poach fish, then add the fish and follow cooking directions above. When the bouillon is prepared ahead, the vegetables and seasonings flavor will have time to intensify in their liquid, imparting more flavor to the cooked fish.
By Recipe from The Modern Cookbook, published 1904 by Warner Library Co., NY Edited by Lilly Haxworth Wallace Cupboard Project http://cupboardproject.com/

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Pickled Watermelon Rind

Pickled Watermelon Rind 2013-12-20 12:46:34 Write a review Save Recipe Print Ingredients rind from one watermelon 2 qts water 6 TB salt 4 c sugar 2 c white vinegar 6 cinnamon sticks 27 allspice & clove Instructions Peel and cut rind into 1″ cubes Soak overnight in salted water Drain and cook in fresh water until tender Drain again, set aside Tie cinnamon, allspice and cloves in cheesecloth or large tea holder Add spices to a kettle with sugar and vinegar Heat to boiling Add rinds to syrup Simmer 45 min or until transparent Pack rinds into hot jars Cover with boiling syrup Seal, using water bath canning method
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