BOSTON SOUP — Any kind of fish may be used for this dish.
Chop 2 onions, and put them with a piece of butter into a stew==pan
and let them brown without burning. Then arrange the fish which
has been previously cut into small pieces, in the pan. Add a small
quantity of the best olive oil, a clove of garlic, a bayleaf , two slices
of lemon, 2 tomatoes, and as much powdered saffron as v/ill go on the
point of a table=knife, and lastly the juice of the remainder of the
lemon. Put in sufficient stock to cover the whole, and boil from 10
to 20 minutes, skimming carefully the whole time.
When ready to serve, throw in a handful of
chopped parsley.
Bay Leaves are taken from a species of laurel, L. Nobil-
is. It is a native of Asia Minor, but is cultivated as a
handsome evergreen. The leaves are large, shining and
lance*shaped, and are bitter, aromatic, and narcotic. They
are used by cooks and confectioners because of their agree-
able flavor. Most of the dried figs imported into this
country are packed in bay leaves. The laurel among the
Greeks was sacred to Apollo, and from it the garlands
were made which were placed on the heads of heroes and
poets. ^HE 3^Y.
BISQUE OF LOBSTER— Wash thoroughly with a brush, a
small lobster, then remove all the solid meat and x)ut it on ice. Break
finely the shell and claws of the lobster, and put it in the soup^ket-
tle with enough water to cover it. Cut finely, and add a small carrot,
1 head of celery, and a very small onion or bit of garlic, with herbs,
salt and white pepper, to taste. Boil 1 hour and then strain; put
back in the kettle and add 3 pints of stock. Set it on the range
where it will keep hot but not boil, as boiling causes it to curdle.
Just before serving, cut the meat of the lobster in small pieces and
fry brown in a little butter, and place in the bottom of the tureen.
Add to the bisque the juice of -^ a lemon, and a dust of cayenne pep-
46 FISH AND SHELL^FISH SOUPS
per, and pour over the meat in the tureen. Serve with a French roll
at each plate, or with browned crackers.
CLAM SOUP.— Put 25 clams in boiling water for a few minutes.
Then open them and save the liquor that comes from them; add to it
an equal quantity of water, 1 tablespoon of minced parsley, 1 chop-
ped onion, butter the size of an egg, cut in bits and rolled in
flour; j)epper and salt to taste, 2 well beaten eggs and the chopped
clams, adding lastly 1 pint of milk. Boil 10 minutes. A very nice
soup. (It is better to add the eggS to this soup the last thing before
taking up, as the egg is apt to curdle, if boiled. )
NEWPORT CLAM CHOWDER.— Wash the clams thoroughly
with boiling water, aud let them stand 10 minutes, when they can
easily be removed from the shell. Cut ofp the black heads and put
the bodies in a clean dish. For a peck of clams use 8 large jpotatoes,
peeled and sliced thin, and | an onion cut in small pieces. Cut ^
pound of salt pork into small j^ieces and fry brown. Put the onion
and potatoes into the kettle with the pork, with a tablespoon of salt,
a little pepper and | a cup of flour shaken in; strain on this 4 quarts
of the water in which the clams were scalded, and let all boil 15 min-
utes; then add the clams, 6 crackers split, ^ cup of tomato sauce;
cook 10 minutes longer, and serve. ✪ Fish Soup
Page 32 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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BOSTON SOUP — Any kind of fish may be used for this dish.
Chop 2 onions, and put them with a piece of butter into a stew==pan
and let them brown without burning. Then arrange the fish which
has been previously cut into small pieces, in the pan. Add a small
quantity of the best olive oil, a clove of garlic, a bayleaf , two slices
of lemon, 2 tomatoes, and as much powdered saffron as v/ill go on the
point of a table=knife, and lastly the juice of the remainder of the
lemon. Put in sufficient stock to cover the whole, and boil from 10
to 20 minutes, skimming carefully the whole time.
When ready to serve, throw in a handful of
chopped parsley.
Bay Leaves are taken from a species of laurel, L. Nobil-
is. It is a native of Asia Minor, but is cultivated as a
handsome evergreen. The leaves are large, shining and
lance*shaped, and are bitter, aromatic, and narcotic. They
are used by cooks and confectioners because of their agree-
able flavor. Most of the dried figs imported into this
country are packed in bay leaves. The laurel among the
Greeks was sacred to Apollo, and from it the garlands
were made which were placed on the heads of heroes and
poets. ^HE 3^Y.
BISQUE OF LOBSTER— Wash thoroughly with a brush, a
small lobster, then remove all the solid meat and x)ut it on ice. Break
finely the shell and claws of the lobster, and put it in the soup^ket-
tle with enough water to cover it. Cut finely, and add a small carrot,
1 head of celery, and a very small onion or bit of garlic, with herbs,
salt and white pepper, to taste. Boil 1 hour and then strain; put
back in the kettle and add 3 pints of stock. Set it on the range
where it will keep hot but not boil, as boiling causes it to curdle.
Just before serving, cut the meat of the lobster in small pieces and
fry brown in a little butter, and place in the bottom of the tureen.
Add to the bisque the juice of -^ a lemon, and a dust of cayenne pep-
46 FISH AND SHELL^FISH SOUPS
per, and pour over the meat in the tureen. Serve with a French roll
at each plate, or with browned crackers.
CLAM SOUP.— Put 25 clams in boiling water for a few minutes.
Then open them and save the liquor that comes from them; add to it
an equal quantity of water, 1 tablespoon of minced parsley, 1 chop-
ped onion, butter the size of an egg, cut in bits and rolled in
flour; j)epper and salt to taste, 2 well beaten eggs and the chopped
clams, adding lastly 1 pint of milk. Boil 10 minutes. A very nice
soup. (It is better to add the eggS to this soup the last thing before
taking up, as the egg is apt to curdle, if boiled. )
NEWPORT CLAM CHOWDER.— Wash the clams thoroughly
with boiling water, aud let them stand 10 minutes, when they can
easily be removed from the shell. Cut ofp the black heads and put
the bodies in a clean dish. For a peck of clams use 8 large jpotatoes,
peeled and sliced thin, and | an onion cut in small pieces. Cut ^
pound of salt pork into small j^ieces and fry brown. Put the onion
and potatoes into the kettle with the pork, with a tablespoon of salt,
a little pepper and | a cup of flour shaken in; strain on this 4 quarts
of the water in which the clams were scalded, and let all boil 15 min-
utes; then add the clams, 6 crackers split, ^ cup of tomato sauce;
cook 10 minutes longer, and serve.