Fish Soup (2)

Ingredients

• Procure head and shoulders of Cod
• and a small Fish
• 2 Carrots
• 1 Turnip
• 2 Onions
• 2 sticks of Celery
• 1 Parsnip (if liked)
• i pint Milk
• Butter (size of an egg)
• a few Cloves
• and a little Mace
• 2 tablespoonfuls Plour
• Pepper and Salt to taste

Method

1. 1

   Pick fleshy pieces from cod and set aside.

2. 2

   Put all other ingredients in pot with 2 quarts of cold water.

3. 3

   Boil for 2 hours and strain.

4. 4

   Add butter, milk, pepper, and salt to taste, thicken with flour, and add fish pieces.

5. 5

   Boil for 5 minutes and serve hot.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 14. The excerpt below is the record exactly as published.

Fish Soup (2). Procure head and shoulders of Cod, and a small Pish. 2 Carrots, 1 Turnip, 2 Onions, 2 sticks of Celery, 1 Parsnip (if liked), i pint Milk, Butter (size of an egg), a few Cloves, and a little Mace, 2 tablespoonfuls Plour. Pepper and Salt to taste

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