Bear in mind that there are always cheap "cooking" oysters
as well as costly ones. I am not such a simpleton as to
advise anybody save nabobs to use " natives " in making this
delicious pottage. Please to remember, Mrs. Working Man's
AVife, if I may go out of my way to give you a hint, that you
can make a most succulent soup from periwinkles or from
whelks. You like hot eel soup, don't you ? Well, try a hot
decoction of " winkles " or whelks. I am sure that your
husband will lilvc it when he comes home from work.
54. Conger Eel Soup.
Put a bunch of savoury herbs into a saucepan, with a
large carrot sliced, two large onions, and two bay-leaves.
Fry them to a light brown, then add four quarts of water.
Let it boil, skim it well, season it with one ounce of salt
and half an ounce of pepper, and put into it five pounds of
the head and tail part of a conger-eel. Simmer gently and
continuously for two hours, strain the soup, and add to
it a pint of green peas. A few minutes before it is served
put in a pint of new milk. This is sufficient for five pints
of soup. — You are not, if you please, to condemn conger eel.
Well dressed, it is a valuable adjunct to the table.
SOUPS. 105
55. Fish Chowder.
[Boston Style.)
Take a nice cod-fish of about six pounds, cut the head
off and remove all the bones, then cut the tish into square
pieces, place them in a bowl, and add half a pinch of salt✪ Soup Curry of Fish and
a pint of cold Avater, so as to have the flesh firm. Take
the head and bones, place them in a saucepan with two quarts
of white broth on the stove, and, as soon as it comes to
the boil, skim well. Season with one pinch of salt and half a
pinch of pepper. Let it boil for twenty minutes. Peel and
slice very fine one small onion, place it in a saucepan with
one ounce of butter, half an ounce of salt pork cut in small
dice-shaped pieces, let boil for five minutes, then add
two tablespoonfuls of flour. Stir well together for three
minutes on a brisk Are, being careful not to let it get brown.
Strain the broth into a bowl, and add it to the flour, stirring
well until all the broth is added. Let it boil for ten minutes.
Cut two good-sized sound potatoes into small dice-shaped
pieces, add them to the soup. Boil live minutes. Drain
the cod-fish, wash it once more, and add it to the soup. Boil
five minutes more ; add half a pint of cold milk, being very
careful not to allow to boil again ; sprinkle a teaspoonful of
chopped parsley✪ Codfish Soup over, and serve very hot.
56. Mock Turtle Soup.
Parboil half a calfs head, take off the skin, and cut it in
pieces about an inch and a half square : cut the fleshy parts
in morsels ; take out the black parts of the eyes, and cut the
rest in rings; skin the tongue, and cut in slices; add it
all to three pints of good stock, and season with a little
cayenne, two blades of mace, salt, the peel of the quarter
of a lemon, and a quarter of a pint of sherry, with a dozen of
103 THE THOROUGH GOOD COOK.
forcemeat balls ; stew all tliis three-quarters of an hour : rub
clown with a little cold water, a tablespoonful of flour ; mix
carefully with it a quarter of a pint of the soup, and then
stir into the pot ; put in the juice of a quarter of a large
lemon, and the hard-boiled yolks of four eggs✪ Mock Turtle Soup ; let it simmer
for ten minutes, and then put it all in the tureen.
Page 69 · 5 recipe records on this page
Presented as published in 1895. 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
Bear in mind that there are always cheap "cooking" oysters as well as costly ones. I am not such a simpleton as to advise anybody save nabobs to use " natives " in making this delicious pottage. Please to remember, Mrs. Working Man's AVife, if I may go out of my way to give you a hint, that you can make a most succulent soup from periwinkles or from whelks. You like hot eel soup, don't you ? Well, try a hot decoction of " winkles " or whelks. I am sure that your husband will like it when he comes home from work.
54. Conger Eel Soup.
Put a bunch of savoury herbs into a saucepan, with a large carrot sliced, two large onions, and two bay-leaves. Fry them to a light brown, then add four quarts of water. Let it boil, skim it well, season it with one ounce of salt and half an ounce of pepper, and put into it five pounds of the head and tail part of a conger-eel. Simmer gently and continuously for two hours, strain the soup, and add to it a pint of green peas. A few minutes before it is served put in a pint of new milk. This is sufficient for five pints of soup. — You are not, if you please, to condemn conger eel. Well dressed, it is a valuable adjunct to the table.
55. Fish Chowder.
[Boston Style.)
Take a nice cod-fish of about six pounds, cut the head off and remove all the bones, then cut the tish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold water, so as to have the flesh firm. Take the head and bones, place them in a saucepan with two quarts of white broth on the stove, and, as soon as it comes to the boil, skim well. Season with one pinch of salt and half a pinch of pepper. Let it boil for twenty minutes. Peel and slice very fine one small onion, place it in a saucepan with one ounce of butter, half an ounce of salt pork cut in small dice-shaped pieces, let boil for five minutes, then add two tablespoonfuls of flour. Stir well together for three minutes on a brisk Are, being careful not to let it get brown. Strain the broth into a bowl, and add it to the flour, stirring well until all the broth is added. Let it boil for ten minutes. Cut two good-sized sound potatoes into small dice-shaped pieces, add them to the soup. Boil live minutes. Drain the cod-fish, wash it once more, and add it to the soup. Boil five minutes more ; add half a pint of cold milk, being very careful not to allow to boil again ; sprinkle a teaspoonful of chopped parsley over, and serve very hot.
56. Mock Turtle Soup.
Parboil half a calfs head, take off the skin, and cut it in pieces about an inch and a half square : cut the fleshy parts in morsels ; take out the black parts of the eyes, and cut the rest in rings; skin the tongue, and cut in slices; add it all to three pints of good stock, and season with a little cayenne, two blades of mace, salt, the peel of the quarter of a lemon, and a quarter of a pint of sherry, with a dozen of
forcemeat balls ; stew all tliis three-quarters of an hour : rub clown with a little cold water, a tablespoonful of flour ; mix carefully with it a quarter of a pint of the soup, and then stir into the pot ; put in the juice of a quarter of a large lemon, and the hard-boiled yolks of four eggs ; let it simmer for ten minutes, and then put it all in the tureen.
Records on this page
Soup Curry of FishConger Eel SoupFish Chowder (Boston Style)Codfish SoupMock Turtle Soup