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Classic
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page 302
Fish essence.
Take four pounds fresh salt-waterfish; clean, flay, and cut to pieces, which
boil in water, with one carrot, two red onions, two bay leaves, some parsley,
two cloves, very little pepper, half a bottle white wine and three quarts strong
fish bouillon or water wherein fish has been boiled.
Mire-poix.
One pound of veal, as much lean pork, cut in small square pieces and browned
with two carrots cut in slices, two onions and a bouquet (see Bouquet). A gallon
bouillon and half a gallon Madeira wine is added; also white pepper. Boil two
hours.
Cold marinade.
One pint wine, as much vinegar, water the same; mix and add six large red
onions, one carrot, one celery, all cut in nice slices; further add bay leaves,
parsley, thyme, cloves, mace, pepper (whole) and salt. Let this stand a day
before using it. It is mostly used for all kinds of meat dishes to impart a
taste of game.
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