Recipe For Cooking Court Bouillon
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 89 of 825.
1 stalk of celery cut fine. 3 or 4 cloves. 1 carrot cut fine. 1/4 small pepper without seeds. 1 onion cut fine. 1/2 bay leaf. 2 quarts of water 1 teaspoonful of salt. 1 cup of cider vinegar. Fish trimmings if at hand. 3 tablespoonfuls of butter or drippings. 2 sprigs of parsley.
Sauté the vegetables in the butter; add the other ingredients, let boil and skim, then cool a little and proceed as above. This liquid may be used in making the sauce, ox it may be strained and kept for future use like any stock.