Court Bouillion

Ingredients

• 5 quarts Water
• 1 cup vinegar 3% (30 grain)
• 2 Tablespoons salt and white pepper
• 2 carrots sliced, unpeeled
• 1 onion peeled and sliced
• 2 celery ribs chopped
• some celery leaves—chopped
• 3 sprigs parsley chopped
• 1 teaspoon thyme leaf
• 2 bay leaves

Directions

Chop everything coarsely. Bring to a boil covered, simmer 20 min. Strain, then add salt and pepper.

Court Bouillon means short boil. It is an acidulated vegetable stock, used to poach fish or fowl. The acid firms the flesh and keeps it white. Using a vegetable stock to poach helps to add instead of subtract flavor from what is being cooked, as plain water would. This should be about as sour as lemonade.

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