Plain Court Bouillon

• 2 quarts water
• 1 teaspoon salt
• ¼ cup

Boil all ingredients but sherry for 20 minutes. Strain, discard vegetables, add sherry, and cool. Use or freeze until needed. After each use, freeze again.

When ready to use again add enough water to make 2 quarts. The cooking of the fish in this court bouillon will maintain and actually improve the flavor. As long as you keep the court bouillon frozen between uses, it will keep almost