pescatariannut-freeegg-freesoy-free
Bisque of Halibut or Cod
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Frank Mullins.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 124. The excerpt below is the record exactly as published.
BISQUE OF HALIBUT OR COD.— Boil a lb. of firm, fresh fish in 2 waters, and mince it fine, freeing it from all bits of skin or 186 SOUP bone. Have ready a qt. of white stock, stir the fish into it and season with salt, pepper and a spoon of minced parsley. Cook to- gether 2 tablespoons of butter and 1 of flour, pour upon this a cup of milk, stir until it thickens, and put with the fish and stock. Boil up once and put into the tureen. Add ^ cup of powdered cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.