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Fish, Essence Of

This is made by boiling fresh fish in stock with herbs and vegetables till its flavour is extracted. Fish gravy for making fish sauces and moistening fish patties may be made by stewing in as much water as will cover them the bones, fins, and trimmings of fish which has been filleted before being cooked. The stock may be flavoured with vegetables and herbs, and should be freed from fat before being used.