Fish Soup

Ingredients

• One small Haddock or Plaice
• Two sticks of Celery
• One quart of Water (cold)
• Six Peppercorns
• One tablespoonful of chopped Parsley
• One Onion
• Salt
• One ounce of Fat
• One ounce of Flour
• Half pint of Milk

Method

1. 1

   Skin and fillet the fish, put the bones, fish, and skin into a saucepan with the water, add celery, peppercorns, onion, and salt.

2. 2

   Simmer for three-quarters of an hour, then strain.

3. 3

   Blend the fat and flour together in the saucepan, add the milk, then the stock.

4. 4

   Boil up.

5. 5

   Divide the fish into small pieces, lay these in the soup.

6. 6

   Simmer for six or seven minutes.

7. 7

   Sprinkle in the chopped parsley.

8. 8

   Serve.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 2. The excerpt below is the record exactly as published.

Fish Soup. Ingredients. One small Haddock or Plaice. Two sticks of Celery. One quart of Water (cold). Six Peppercorns. One tablespoonful of chopped Parsley. One Onion. Salt. One ounce of Fat. One ounce of Flour. Half pint of Milk

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