Ingredients

  • 2 pounds fresh-water fish—head, bones, skin (not gills)
  • 1 slice of lemon
  • 2 carrots, peeled and sliced thin
  • 1 small bay leaf
  • 1 bunch of parsley

Method

Put all ingredients in 1 quart water in a large kettle. Cook together, without a cover, till liquid is reduced to about 1 cup of liquid. Strain through a double layer of cheesecloth and put aside.

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