Fish Mock Turtle Soup

Ingredients

• Cod’s head
• 4 oz. onions
• 4 oz. carrot
• 1 tablespoonful oil
• 1 lemon
• 1 teaspoonful basil
• half-teaspoonful marjoram
• 1 clove of garlic
• 1 bay leaf
• equal amount thyme
• 1 dozen peppercorns
• 6 allspice
• 1 dozen corianders
• 1 bunch parsley stalks
• 3 pints water
• 3 oz. baked flour

Method

1. 1

   Slice onions and carrot, place in a saucepan with garlic, oil, bay leaf, thyme, peppercorns, allspice, corianders, and parsley stalks.

2. 2

   Cut cod’s head into pieces and arrange on top of vegetables.

3. 3

   Add lemon juice, cover, and simmer until cooked.

4. 4

   Remove fish, reserve liquid, add water, boil, strain, and whisk in baked flour.

5. 5

   Add basil, marjoram, reserved fish liquid, season, and simmer.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 10. The excerpt below is the record exactly as published.

Fish Mock Turtle Soup (MapE witH A Cop’s HEap) Materials.—Cod’s head, 4 oz. onions, 4 oz. carrot, 1 tablespoonful oil, 1 lemon, 1 tea- spoonful basil, half-teaspoonful marjoram, 88 THE VICTORY COOKERY BOOK 1 clove of garlic, 1 bay leaf and equal amount thyme, 1 dozen _ peppercorns, 6 allspice, 1 dozen corianders, 1 bunch parsley stalks, 3 pints water, 3 oz. baked flour

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