Recipes > Soup > Bouillon > Court Bouillon

Court Bouillon

Ingredients

  • 5 pints of water
  • 1 small onion, sliced
  • 1 clove
  • 3 branches of parsley
  • 1 small red pepper
  • 1/2 bay leaf
  • 1 teaspoon of paprika
  • 1 teaspoon of celery salt
  • 2 teaspoons of salt
  • 1/2 cup of vinegar
  • 1 fagot of soup herbs

Instructions

Place in a fish kettle. Bring to a boil and cook the fish. Strain and set aside to cook fish in again.

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Source

Mrs. Wilson's Cook Book (1920).


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