FISH STOCK

INGREDIENTS:

 Fish bones                          1 kg

 Onion ,cut into 4 pieces       100 g
 Bay leaves                           3
 Lemon juice                         2 tbsp
 Celery stick,halved              100 g
 Whole black peppers          10g
 Water                                 3  ltrs

Method:
Place all ingredients covered on heat for 20 minutes
Drain and use as required.

CHICKEN STOCK

INGREDIENTS:


 Chicken bones            1 kg    
Carrot,halved                100g
 Onion,halved                    100g
 Celery stick,halved            100g
 Bay leaves                         1 g
 whole peppers                 2 g
  water                       4 ltrs
 
Method:.Place all ingredients covered on gentle heat for(3-4 hours)..Occassionally skim.
Drain and use as required.
NB
To make mutton or beef stock ; use mutton or beef bones and follow same method .