Cook 1/2 cup each chopped carrots, onions and celery and 1/2 clove garlic, crushed, in 2 tablespoons butter 4 minutes. Do not brown. Add 4 peppercorns, 2 cloves, 1 bay leaf, 2 teaspoons salt, 1/4 cup vinegar, 1/4 teaspoon ginger, 3 quarts water. Cook 5 minutes.
Makes 3 quarts.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
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