This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Cut a proper quantity of carrots, onions, celery, and turnips, and put them into a saucepan with butter, parsley, garlic, thyme, basil, salt, a mignonette and cloves; sweat them over a gentle fire; add white wine, vinegar or verjuice; boil, and then strain it, and serve it with whatever you may require it for. It is generally used for fish.
Put some water into a fish-kettle, with a quart of white wine, a slice of butter, salt, pepper, a large bunch of parsley and young onions, a clove of garlic, thyme, bay-leaves, and basil all tied together, some sliced onions and some carrots; boil the fish in this court bouillon, (which will serve for several times) and do not scale it; when the fish will admit of it, take care to boil it wrapped in a napkin, which makes it more easy to take out without danger of breaking.
 
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