Home › The Principles of Cookery › COURT BOUILLON (with wine)

COURT BOUILLON (with wine)

Take one part of vinegar, one of red wine, and four of water; put them into a saucepan, and for every three quarts of liquid allow half an ounce of pepper, one ounce of salt, a bunch of savoury herbs, two bay-leaves, one sliced onion, and one sliced carrot. Simmer for an hour, strain the liquid, and it will be ready for use. Court bouillon is used to boil fresh-water fish, to take off its insipidity. The quantity must depend upon the size of the fish, which ought to be well covered. When it is once made, however, it will keep for a long time if it is boiled up every three days, and diluted every time with one breakfast-cupful of water. If this is not done, it will become too strong and concentrated. Oil and vinegar is the only sauce that is eaten with fish boiled in court bouillon, and served cold. The wine may be omitted. Probable cost, exclusive of the wine, 6d. Sufficient for two quarts and a half.