Codfish Soup

Ingredients

• one pinch of salt
• half a pinch of pepper
• one small onion
• one ounce of butter
• half an ounce of salt pork
• two tablespoonfuls of flour
• two good-sized sound potatoes
• half a pint of cold milk
• a teaspoonful of chopped parsley

Method

1. 1

   Peel and slice the onion, place it in a saucepan with butter and salt pork, boil for five minutes.

2. 2

   Add flour and stir for three minutes.

3. 3

   Strain broth into a bowl, add to flour, and boil for ten minutes.

4. 4

   Add diced potatoes and boil for five minutes.

5. 5

   Add washed codfish and boil for five more minutes.

6. 6

   Add cold milk carefully and sprinkle with parsley before serving hot.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 69. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.