Fish Broth

Ingredients

• the water in which any large fish has been boiled
• six potatoes
• a carrot
• a leek
• some parsley
• a bay leaf
• twelve oysters
• a tablespoonful of sherry
• a pint of hot white stock
• a little pepper and salt

Method

1. 1

   Save the water in which any large fish has been boiled, add the scraps left from the fish, and simmer until reduced to a quart.

2. 2

   Strain, add sliced potatoes, carrot, leek, parsley, and bay leaf.

3. 3

   Simmer for half an hour, then add oysters, sherry, hot white stock, and season.

4. 4

   Cook gently for ten minutes more and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.

Fish Broth. Save the water in which any large fish has been boiled, add the scraps left from the fish, and simmer the whole until it is reduced to a quart. After straining, add six potatoes, a car- rot and a leek, all sliced, some parsley, and a bay leaf. Let it simmer again for half an hour and then add twelve oysters, a tablespoonful of sherry, a pint of hot white stock, and a little pepper and salt. Cook gently for ten minutes more — or until the oysters are done — and serve as hot as possible. Lobster Soup. Fry an ounce of chopped ham, a minced onion, and a minced carrot with a little parsley and thyme in one ounce of butter. Place this in a quart and a half of white stock to- gether with a pint of any white wine and three pounds of boiled lobster chopped up small. After simmering for an hour strain the whole, add a sliced hard-boiled egg, a little butter, and two cupfuls of boiled rice. Make very hot and serve with sippets of toast. Lenten Broth. This is a favorite dish in many of the Austrian convents. Cut two pounds of any fish into pieces of moderate size and cook for two hours in a quart of water with a carrot

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