Artizan recipes

Do not use herrings or mackerel for soup ; ling, conger, hake, or skate are best. Take three pounds of fish, bones and fins do very well, chop them up, wash them, put them into a saucepan with three quarts of cold water and a teaspoonful of salt ; when it boils skim it well, and then add the vegetables, previously washed and cut up, also the cloves, mace, and herbs. Let this all boil gently for an hour and a half. Mix the flour into a smooth paste with a gill of milk, stir this into the soup, stir till it boils again to cook the flour, then add the rest of the milk and the butter or clarified fat, and when it has boiled for another ten minutes, strain it into a soup-tureen or basin into which you have previously put a teaspoonful of finely chopped parsley and a little cooked carrot nicely shredded. * High Class Recipes in the same form are now published. B Bone Soup. Ingredients. Three pounds of Bones, cooked or uncooked. Scraps of Meat or Trimmings. Two Carrots. Two Turnips. One Parsnip. One bunch of Herbs. Two Onions. Twelve Peppercorns. Salt. Two tablespoonfuls of Sago or Semolina. Two ounces of Fat. Fry the bones brown in the fat, then cover with four pints of water. When this boils throw in a dessertspoonful of salt to raise the scum ; skim it well. Prepare the vegetables, and add them, with the herbs and peppercorns, when the soup boils up again. Let it simmer gently four or five hours, skimming occasionally. Strain it, and return to the saucepan ; thicken it with the sago or semolina. Cabbage Soup. Ingredients. One good-sized Cabbage. One tablespoonful of Parsley. One ounce of Butter. One Shalot. One teaspoonful of Salt. Quarter of a teaspoonful of Pepper. One pint of Milk. One and a half pint of Boiling Water. One tablespoonful of Crushed T apioca. One slice of toasted Bread. Put on a large saucepan with water to boil, shred the cabbage, and put it in the boiling water to blanch for five minutes ; then strain the cabbage, and return it to the saucepan, with the butter, then add one and a half pint of boiling water, one pint of milk, the shalot and the chopped parsley and seasoning ; bring this to the boil, and cook it for fifteen minutes, shake in the crushed tapioca and boil it for ten minutes. Cut the toasted bread into convenient-sized pieces, put them into a tureen, and pour the boiling soup on to them. Fish Soup (Brown). Ingredients. Three pounds of Fish or Fish Trimmings. Two ounces of Fat or Butter. Bunch of Herbs : Parsley, Bay-leaf, Marjoram, Thyme, and Basil, One Onion. One Leek ; three slicks of Celery. One small Carrot. Twelve whole Peppers ; Salt. Two ounces of Rice. Three quarts of Water. Three ounces of Flour. Chop up the onion, leek, celery, and carrot. Add the flour, pepper, salt, herbs, and fry them a nice brown in the fat. Put the lid on the saucepan, and let these cook for about ten minutes. Take care it does not burn. Then add three quarts of cold water, and the fish cut up. Stir till it boils. Let it boil for one hour, then strain it, and put into the tureen about two ounces of rice, previously boiled, and a little shredded carrot, cooked separately. Pour the soup on these, and serve. Fish Mulligatawny. Ingredients. Three pounds of Fish or Fish Trimmings. Two ounces of Butter or Fat. Three Cloves. Two Onions or Leeks. One Apple or a stick of Rhubarb.