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.

Court Bouillon For All Sorts Of Fresh Water 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.