Recipe: Court Bouillon

Place five pints of water in a FISH kettle and add

  • One small onion, sliced,
  • One clove,
  • Three branches of parsley,
  • One small red pepper,
  • One-half bay leaf,
  • One teaspoon of paprika,
  • One teaspoon of celery salt,
  • Two teaspoons of salt,
  • One-half cup of vinegar,
  • One fagot of SOUP herbs.

Bring to a boil and cook the FISH. Strain and set aside to cook FISH in again.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss