Court-bouillon (for Boiling Fish) Recipe

Instructions

1. In cooking some of the coarser kinds of fish, or those that are not especially delicate in flavor, they are improved by boiling in what the French call a "court-bouillon," made with highly flavored vegetables and sweet herbs, combined with lemon juice or wine, and highly spiced.
2. Fish cooked in this preparation is deliciously flavored.
3. Wine is not necessary, and is only used where there is an abundance for cooking purposes.
4. Place in the bottom of the fish-kettle a thick layer of sliced carrots and onions, with a sliced lemon, parsley, thyme, a bay leaf, a few whole peppers, and 3 or 4 whole cloves.
5. Lay the fish on the top of this and cover with one-half cold water and one-half white wine, or lemon juice or vinegar.
6. Put the kettle over the fire and let it heat rather slowly.
7. As soon as it boils, the fish should be sufficiently cooked.
8. Court-bouillon may be prepared the day beforehand, as the fish must always be put into it while cold.
9. If brought to a boil and allowed to cool, the flavor of the herbs will be stronger than if made fresh.
10. It may also be set aside and kept for use again, but it must be reheated every few days.