Myra's cookery book

Add to the fish. Pour in gradually. Add to the fish, with cloves stuck in the onions. Sufficient to flavour. Pour over the fish until all is covered. SOUPS. 31 BOUILLABAISSE (continued). Order. Ingredients. Quantities. Method. 13... White wine ... ^ pint ... Add to the stock or water. 14... Powdered saf- I tea- Add. fron spoonful Boil on a brisk fire for a quarter of 15... an hour. 16... Parsley root... r To be scraped and added to the soup. 17... ... Boil up quickly. 18... Toast In sip- Soak them in the soup and put in a pets deep dish. 19... ••• ••• ... ... Pour in the soup through a sieve, and dress the pieces of fish nicely in the dish. Note. — This dish is a kind of stew of fish, and both fresh and salt-water fish can bs used for it, such as plaice, soles, &c. It should be highly spiced. 54.-FISH SOUP WITH HERBS. Order. Ingredients. I Quantities. Method. I... Fish stock ... ij pint ... 2... Lettuces 2 ... 3--- Sorrel I hand-'^ ful 4... Chervil I hand- ful 5--- Celery I head 6... ... ... Eggs 2 yolks ... 8... ! ish slock ... I pint ... 9... Stale bread ... 10... ... • . ... ... Boil up. The hearts only, chopped fine. Chopped fine. Add the herbs to the boiling stock and simmer gently until they are tender. Ber.t up the yolks of eggs with the stock, put on the fire for a few minutes, and then add to the soup. Cut in thin slices and soak in stock. Pour the souii on to the bread in the tureen. 32 MYRA'S COOKERY BOOK. 55-FISH SOUP. Order. Ingredients. 1.. . 2.. . 3-" 4... Plaice or brill or skate Onions Parsley Water 5- Butter 6.. 7- 8.. Salt, Pepper... Catsup Sherry Quantities. Method. I of either kind Clean, skin, and cut the flesh small fillets. in 2 3 sprigs... 2 quarts... 2 oz. I table spoonful I wine glass ... Boil the head, skin and bones with the onions and parsley until the water is reduced to i quart, then skim and strain it. Brown and add to the stock to colour and thicken it. Put in the fillets and boil for J hour. To taste. Add. Add, boil up and serve. 56.-OYSTER SOUP. Order. Ingredients. Quantities. Method. I... Fish stock ... 2 quarts Same as described at No. 52. 2... Oysters 3 dozen... Beard them and scald in their own liquor. 3... ... ... •«» Add the liquor to the stock. 4... Butter 2 OZ. Add to the stock. 5... Flour I OZ. Sprinkle into the stock to thicken it. 6... ... • « « • • • Boil gently for 15 or 20 minutes. 7,.. ••• ••• Put in the oysters, stir well, and make the soup very hot, but do not let it boil. Note.— A good stock for oyster soup can be made by boiling down a cod’s head and any bones and skin of fresh fish, flavoured with vegetables and herbs, and thickened vvith butter and flour. SOUPS. 33 57-CRAWFISH SOUP {Bisque.) Order. Ingredients. Quantities. Method. I... Crawfish 40 Clean and wash them well, and put them in a stewpan. 2... Onions 2 Slice and add to the crawfish. 3-- Sweet herbs... A bouquet Add. 4... Salt, pepper... ... Add to taste. 5- Rich stock ... 4 pint ... Pour over the crawfish. 6... ... Simmer them for ten minutes ; when red they are sufficiently cooked. 7... • •• * Drain them, pull off the tails, pick out the meat, and set the tails aside. 8... * • • •• •