Fish Soup

Ingredients

• 1 lb. of any boiled fish
• 1 sliced onion
• 1 qt. of milk
• 2 tablespoons of flour
• 1 tablespoon of butter
• 1 teaspoon of salt
• 1 saltspoon of pepper

Method

1. 1

   Cook boiled fish in boiling salted water until it flakes easily.

2. 2

   Drain, remove skin and bones, and rub through a coarse strainer.

3. 3

   Cook onion with milk for 10 minutes, remove onion, thicken milk with flour and butter mixture, add salt, pepper, and fish.

4. 4

   Let boil up once, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 120. The excerpt below is the record exactly as published.

FISH SOUP.— Cjook 1 lb. of any boiled fisji in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook 1 sliced onion with 1 qt. of imilk 10 minutes, remove the onion, and thicken the milk with 2 tablespoons of flour and 1 tablespoon of butter, cooked together. Add 1 teaspoon of salt and 1 saltspoon of pepper and the fish. Let it boil up once, and serve. — ^Mrs. C. E. Worth, Wheeling, 111, VARIATION I.— Boil slowly 2 lbs. of any large fresh fish for IS minutes, take up the fish, remove skin and bones and pick the fish into small pieces. Put 1 qt. of milk

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