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Fish Stock

Cleanse well from the slime, but do not skin, two pounds of eels; cut them into pieces; also, two pounds of any river fish--carp, trout, etc.--and one pound of skate. Cover these with water, and let them stew gently for four hours, with an onion stuck with cloves, an anchovy, and about an ounce of salt. Strain for use, when the stock may be enriched with butter to suit the required taste.