Cream of Fluke

Ingredients

• one cupful of fish for each quart of soup
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• two quarts of hot milk
• two teaspoonfuls of salt
• quarter of a salt-spoonful of white pepper
• quarter of a salt-spoonful of grated nutmeg

Method

1. 1

   Boil fluke in salted water until flakes separate.

2. 2

   Drain and rub through a sieve.

3. 3

   In a saucepan, melt butter and flour, then gradually stir in hot milk.

4. 4

   Season with salt, pepper, and nutmeg.

5. 5

   Add fish and stir until boiling, then serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 109. The excerpt below is the record exactly as published.

tablespoonful of butter, four tabl§- spoonfuls of finely powdered Cracker-dust, and the soft SOUPS. 189 portions of the clams, and stir it constantly until it boils ; let it boil for a minute, see that it is palatably seasoned with salt and pepper, and then serve it hot. CREAM OF FLUKE. The fluke is a large, white-fleshed fish, resembling the flounder in general appearance. Its flesh is firm and sweet, and in its season its price is very reasonable. As several dishes can be made from one fish, the reader's attention is called to the fish recipes which are given elsewhere. To prepare the fish for the soup, cut one-fourth of the flesh away from the bone and skin, reserving the rest for other dishes, and boil it, putting it over the fire in boiling salted water, and cooking it until the flakes begin to sepa- rate. Then drain it, and rub it through a sieve with a potato-masher. Allow one cupful of fish for each quart of soup. To make two quarts of soup, put two tablespoonfuls each of butter and flour into a saucepan, and set it over a gentle fire ; stir constandy until the butter and. flour are smoothly blended, then gradually stir in two quarts of hot milk, add- ing half a cupful at a time, and stirring it smooth before putting in more. When all the milk is mixed with the flour and butter, season the soup with two teaspoonfuls of salt and quarter of a salt-spoonful each of white pe

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