Cream of Fish Soup

Ingredients

• 1 lb. of any kind of fish
• 1 bay leaf
• 1 sprig of parsley
• 1 small onion
• 1 pt. of cold water
• 1 qt. of milk
• 1 tablespoon butter
• 2 of flour
• salt to taste
• pepper to taste

Method

1. 1

   Wash the fish, put it into a saucepan with the bay leaf, parsley, and onion.

2. 2

   Cover with cold water, bring to a boil, skim, and simmer for 15 minutes.

3. 3

   Strain, remove skin and bone from fish, mash with some of the water.

4. 4

   In a double boiler, heat milk, rub butter and flour together, add a little hot milk, then mix into the double boiler.

5. 5

   Add fish, salt, and pepper, heat thoroughly, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 121. The excerpt below is the record exactly as published.

CREAM OF FISH SOUP.— Wash 1 lb. of any kind of fish; put it into a saucepan; add 1 bay leaf, 1 sprig of parsley and 1 small onion. Cover with a pt. of cold water, bring quickly to boiling point, skim, let simmer IS minutes, strain. Take fish care- 182 SOUP fully from colander, remove fhe skin and bone, and mash with the bakespoon, adding gradually the water. Put 1 qt. of milk over the fire in a double boiler. Rub 1 tablespoon butter and 2 of flour to- gether; add a little of the hot milk; when smooth, turn it into the double boiler, and cook until you have a smooth, creamlike mix- ture. To this add gradually the fish, the salt and pepper, to taste, and when thoroughly heated, serve. — Mrs. C. J. Canthorn, Wil- mette, 111. FISH CHOWDER.— Prepare 1 lb. of fish, 3 medium-sized potatoes, 1 pt. of stewed tomatoes, 1 tablespoon of powdered thyme, 1 pt. of milk, 1 pt. of water, 1 large onion, 1 saltspoon of celery seed, 1 teaspoon of salt, saltspoon of pepper. Wash the fish; cut it into dice. Chop the onion. Put in the bottom of the kettle a layer of potatoes, then a layer of fish, then tomatoes, a sprinkling of onion, thyme, salt, pepper and celery seed, and so continue until the materials are used, having the last layer pota- toes; add the water. Cove? the kettle closely, and cook without stirring, over a moderate fire for 20 minutes. In the meantime, heat the .milk in a double boiler; add it quickly, and serve. The tomatoes may be omitted. — ^Mrs. Ernest D. Dean, Glen View, 111. FISH A LA LUCULLUS (a Lenten Soup).— Fry 1 sliced on- ion till it turns yellow; add 3 or 4 lbs. of fish, 2 carrots, 2 sliced onions, 4 stalks of parsley, a bay leaf, 1 clove, 6 peppercorns, and salt; cover the whole with cold water; set on a good fire and boil gently for about 2 hrs. If the water boils away, add more hot water; strain and serve. — Eloise Jennings, Winnetka, 111. FIVE-MINUTE SOUP.— Cut some stale slices of bread into small dice. Heat some butter in a frying-pan and when hot fry the diced bread in this, and when nearly browned add hot milk, according to the quantity of bread Season with pepper and salt, and serve as soon as it has boiled up once. — Mrs. D. C. Daniels, Arlington Heights, 111. FLORENTINE SOUP.— Melt 2 tablespoons of butter in a saucepan, put into it 54 cup of finely chopped onions, and stir over a moderate heat about 5 minutes, and then add 2 full cups of very thinly sliced turnips, and stir for another 5 minute.*;, and add 2 tablespoons of flour and gradually add 2 pts. of boiled milk, mix^ COOK COUNTY COOK BOOK 183 ing all well together; watch it till it boils and then let simmer gently, stirring frequently 'during 20 minutes or half hr., until the onions are quite soft. Then add 2 more cups of milk, and when boiling add 1 cup of tomatoes, puree (either canned tomato soup or canned tomatoes), or ly^ cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the con- tents of the saucepan through a fine sieve, add a heaping teaspoon of butter, re-heat, and serve with croutons and 1 tablespoon of whipped cream. — Mrs. D. C. Daniels, Arlington Heights, 111. GERMAN GRUEL SOUP.— Put 4 tablespoons flour in a baking pan in the oven, watching and stirring it carefully until it is golden brown. While this is browning, put into the saucepan 1 pt. of water and a sliced onion. By the time the flour has nicely browned the onion will be quite soft. Press it through a colander; add the water gradually to the flour, mixing all the while. Cook until smooth and thick. Put 1 qt. of milk in a double boiler; when hot, add it gradually to the flour mixture; cook and stir for 5 minutes; add 1 teaspoon of salt, 1 saltspoon of pepper and a dash of cayenne, and pour while hot into the tureen over the well- beaten yolks of the 2 eggs. Add at the very last moment a table- spoon of butter, cut into bits. — Mrs. C. E. Worth, Wheeling, lU- FRUIT SOUP.— To Yz gal. boiling water add ^ lb. seedless raisins, ys lb. prunes, stones removed, ^ lb. dried apples, 2 table- spoons sage, 1 cup sugar, and the juice of 1 lemon; cook 1 hr. — Mrs. C. Buttercup, Bensen, 111. GIBLET SOUP — Put giblets from 2 or 3 fowls in 2 qts. of water and boil gently till reduced to 1 qt. (about 2 hrs.); take out the giblets, cut off the tough parts and chop the remainder. Re- turn to the liquor and add 1 qt. of stock. Cook 2 tablespoons of butter and 2 of flour until brown, and add to the soup. Add salt, pepper and onion, if desired. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I.— Save 2 sets of giblets from a pair of chick- ens with the rougher pieces, like the neck and tips of wing. Scald and skin the feet; crack them into several pieces. Put all into a soup kettle; cover with 2 qts. of cold water and simmer gently for 2 hrs.; then add 1 teaspoon of salt and 1 saltspoon of pepper. Strain the soup and remove the giblets; cut them into neat pieces; 184 SOUP return them to the soup; add a teaspoon of grated onion juice, and Yi teaspoon of kitchen bouquet. Cut 2 hard-boiled eggs and lemon into thin slices, put them into the tureen; pour over the soup, and serve at once. Bay leaf and celery may be added to the stock, if desired. — Mrs. May C. May, Mayfair, 111. VARIATION II. — ^Cut the giblets into small pieces and cook in 1 pt. of water until they are tender; then add J^ onion, a small bunch of soup heribs, 2 or 3 cloves, and a few black peppercorns, set 3 pts. of highly seasoned stock over the fire and heat. Stir 2 dessertspoons of flour into a little of the stock until it is like cream in consistency; pour it into the rest of the stock and stir thoroughly; then leave it to thicken on the fire. Add, also, 1 glass of white wine, a little Worcestershire sauce, a pinch or two of cay- enne, rubbed smooth in a little stock, and salt to taste

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