Court-bouillon Recipe

Instructions

1. Fry 3 sliced onions in 2 tablespoons butter in bottom of stewpan, without burning; add 1 tablespoon flour, mix well; add slowly 1 pint beef stock; when smooth, put in 1 pound sliced fish, 2 peeled and sliced tomatoes, and 1 cup claret or 1/2 cup vinegar; then another layer of fish and tomatoes.
2. Simmer half an hour.
3. Let the fish be skinned and boned.