Codling Soup

Ingredients

• two or three codlings
• three quarts of good veal stock
• a bunch of savoury herbs
• a large onion stuck with three cloves
• a lump of butter
• a glass of sherry
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• two grains of cayenne
• a dozen oysters, with their liquor

Method

1. 1

   Simmer codlings and heads in veal stock with herbs and onion for 2 hours.

2. 2

   Strain, thicken with butter and flour, add fish, sherry, salt, pepper, and cayenne.

3. 3

   Simmer for 20 minutes and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 396. The excerpt below is the record exactly as published.

tea-spoon- ful of salt, half a tea-spoonful of white pepper, and one or two grains of cayenne ; pound all together to a smooth paste, with a little butter, oil, or cream. Place the mixture in a well- buttered dish, roughen the top with a fork, and bake it in a moderate oven. Time to bake, twenty minutes. Probable cost for cod, 8d. per pound. Sufficient for thi'ee or four persons. , Codling Soup. — Take two or three codlings, lemove the flesh from the bones, and put them with the lieads into thi-ee quarts of good veal stock; add a bunch of savoury herbs and a large onion stuck with thi'ee cloves. Simmer the soup gently for two hours, then strain it, return it to the stewpan, and thicken it with a Imiip of butter rolled in flom*. Put the sHces of fish into the soup, with a glass of sherry, a tea-spoonf al of salt, half a tea-spoon- ful of pepper, and two grains of cayenne. Simmer for twenty minutes, then serve at once. A dozen oysters, with their liquor

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