Vegetables and Peppercorns--1d.
Fish for nearly all dishes is better if boned before cooking; it is
also economy to do this, as the bones can then be used for stock for
fish soups. These soups, although not well known here at present, are a
valuable food; they are easy to make, wholesome, and nourishing. After
the fillets of fish have been removed, directions for which are given
amongst the fish recipes, take the bones, wash them well in cold water,
and cut away any black substance that may be adhering to them. Break
them up and put into a saucepan with a teaspoonful of salt; when it
boils remove the scum and put in one dozen white peppercorns, a fagot
of
herbs, one onion, and one carrot; boil steadily for two hours or
longer, strain through a sieve into a basin, and it is ready for use.
Source:
The Art of Living in Australia
