Fish Chowder. — Take either a small live codfish or haddock ; remove the bones, head, and skin; cut the meat into inch-sized pieces ; put them into a bowl with one tablespoonf ul salt and 1 quart water ; place a soup kettle with a small shank of veal over the fire; cover with cold water ; as soon as it boils add 2 fine-cut onions, 1 carrot, a little celery, the fish bones, the head, y, tablespoonf ul salt, and boil 2 hours ; then strain. Fry in a saucepan 2 ounces fine-cut larding pork with 2 fine-chopped onions 6 minutes without browning ; add Y, tablespoonf ul butter, 2 tablespoonf uls flour, and cook 2 minutes ; add the strained broth, and boil 5 minutes ; add 1 pint fine-cut peeled potatoes, and boil 10 minutes ; remove the fish pieces from the salt water, wash well in cold water, wipe dry, and add them to the chowder; season with 1 even teaspoonful white pepper, and cook 10 minutes ; add two tablespoonf uls unsweetened condensed milk, 1 tablespoonful fine-chopped parsley, and if neces- sary add more salt. Fish Soup. — Select a good-sized weakfish; remove the skin and bones, season the meat with salt and the juice of Vs lemon ; melt 1 tablespoonful butter in a frying pan, put in the fish, and fry on both sides till done ; let the fish get cold, then cut it into small 64 SOUPS, Etc. pieces. Place the fish head and bones in a saucepan, cover with 1 pint bouillon, and set it over the fire ; as soon as it boils add 1 onion, Ys carrot, a good-sized bouquet, and boil 20 minutes ; then add Ys bottle of white wine, and cook slowly 20 minutes ; strain the essence through a napkin into a clean saucepan, add 3 pints con- somme, season with a little Cayenne pepper and, if necessary, some salt ; return the soup to the fire, add Ys cupful fine-cut mushrooms, and cook 10 minutes ; next scald 12 oysters in their own liquor, and boil 12 fish forcemeat balls in salted water ; lay them with the fish meat in the tureen, and pour the soup over all. In place of weak- fish, pickerel or fiounders may be taken. Carp Soup. — Select a good-sized carp, clean and wash it, put it in a kettle, add Ys bottle Bhine wine and sufficient white broth to coyer, 1 onion, Ys carrot, and a bouquet ; place the kettle over the fire, and cook till tender ; remove from the fire, and let the fish re- main in the broth till cold ; then take it out, remove all the meat from the bones, and pound it fine ; strain the broth, cut a roll into slices, add it to the broth, and boil 15 minutes✪ Macaroni for Soup ; then add it to the fish, with the yolk of 3 hard-boiled eggs, and mix all well together ; put the mixture in a saucepan, add sufficient white bouillon to make a creamy soup ; let it boil a few minutes ; press it through a sieve ; let it get hot, add Y« ounce butter and 2 fillets of anchovies mashed fine ; then serve.

AI-modernized reading of the original text

Fish Chowder. — Take either a small live codfish or haddock ; remove the bones, head, and skin; cut the meat into inch-sized pieces ; put them into a bowl with one tablespoonf ul salt and 1 quart water ; place a soup kettle with a small shank of veal over the fire; cover with cold water ; as soon as it boils add 2 fine-cut onions, 1 carrot, a little celery, the fish bones, the head, y, tablespoonf ul salt, and boil 2 hours ; then strain. Fry in a saucepan 2 ounces fine-cut larding pork with 2 fine-chopped onions 6 minutes without browning ; add Y, tablespoonf ul butter, 2 tablespoonf uls flour, and cook 2 minutes ; add the strained broth, and boil 5 minutes ; add 1 pint fine-cut peeled potatoes, and boil 10 minutes ; remove the fish pieces from the salt water, wash well in cold water, wipe dry, and add them to the chowder; season with 1 even teaspoonful white pepper, and cook 10 minutes ; add two tablespoonf uls unsweetened condensed milk, 1 tablespoonful fine-chopped parsley, and if necessary add more salt. Fish Soup. — Select a good-sized weakfish; remove the skin and bones, season the meat with salt and the juice of Vs lemon ; melt 1 tablespoonful butter in a frying pan, put in the fish, and fry on both sides till done ; let the fish get cold, then cut it into small pieces. Place the fish head and bones in a saucepan, cover with 1 pint bouillon, and set it over the fire ; as soon as it boils add 1 onion, Ys carrot, a good-sized bouquet, and boil 20 minutes ; then add Ys bottle of white wine, and cook slowly 20 minutes ; strain the essence through a napkin into a clean saucepan, add 3 pints consomme, season with a little Cayenne pepper and, if necessary, some salt ; return the soup to the fire, add Ys cupful fine-cut mushrooms, and cook 10 minutes ; next scald 12 oysters in their own liquor, and boil 12 fish forcemeat balls in salted water ; lay them with the fish meat in the tureen, and pour the soup over all. In place of weakfish, pickerel or flounders may be taken. Carp Soup. — Select a good-sized carp, clean and wash it, put it in a kettle, add Ys bottle Bhine wine and sufficient white broth to coyer, 1 onion, Ys carrot, and a bouquet ; place the kettle over the fire, and cook till tender ; remove from the fire, and let the fish remain in the broth till cold ; then take it out, remove all the meat from the bones, and pound it fine ; strain the broth, cut a roll into slices, add it to the broth, and boil 15 minutes ; then add it to the fish, with the yolk of 3 hard-boiled eggs, and mix all well together ; put the mixture in a saucepan, add sufficient white bouillon to make a creamy soup ; let it boil a few minutes ; press it through a sieve ; let it get hot, add Y« ounce butter and 2 fillets of anchovies mashed fine ; then serve.

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Macaroni for SoupFish ChowderFish SoupCarp Soup

European and American cuisine