Fish Soup

Ingredients

• i Large Fresh Haddock
• i Carrot
• i Breakfast -cupful Milk
• i Dessert -spoonful Flour
• i Quart Water
• 2 Leeks or Small Onions
• i Tablespoon ful Parsley, chopped fine
• J Oz. Butter
• Pepper and Salt to taste

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 1. The excerpt below is the record exactly as published.

Pepper and Salt to taste. SPRING SOUP (CLEAR). ingredients. 1 Bunch Spring Onions. £ Lb. each Carrot and Turnip. 2 Tablespoonfuls Mustard and Cress. 2 Tablespoonfuls Watercress. A Few Nasturtium Leaves. 2 or 3 Very Young Lettuces, chopped fine. 1 or 2 Leaves of Sorrel. 2 Quarts of Clear Stock, i Tablespoonful Chopped Parsley. cut carrots and add add all to the Serve Method. Cut spring onions in pieces an inch in length ; turnips into small pieces ; boil in salt water for twenty minutes all other ingredients ; boil for further ten minutes ; stock ; heat thoroughly, but do not bring to boiling point, with brown bread and butter. II CELERY SOUP. ingredients. i Stick Celery, i Pint Milk, i Oz. Butter. i Spanish Onion, i Oz. Flour. J Pint Cream. Method. Scrape celery and cut into small pieces ; slice the onion ; put into pan with milk ; simmer until tender ; press through sieve ; melt butter in pan ; add flour and mix thoroughly ; stir in the puree gradually ; boil and season ; put cream into tureen and stir the soup to it. Serve with croutons. 12 FRENCH VEGETABLE SOUP. Ingredients. 5 Small Carrots. 3 Turnips. 2 Ozs. Butter, i Gill Cream. 3 Small Leeks. 1 Pint Peas. 2 Eggs (Yolks only). 4 Quarts Stock. Cut carrots and turnips into small pieces ; slice the onions and the leeks ; add all with the peas (which must be previously soaked for two or three hours in cold water) to the stock ; boil slowly for three hours and a half ; add butter ; strain through a sieve ; boil again for five minutes ; beat yolks of eggs and put in tureen with the cream ; pour in gradually the soup. 13 TOMATO SOUP. Ingredients. 8 Large Tomatoes. i Tablespoonful Worcester 3 Cloves. Sauce. 1 Carrot. i Oz. Butter. 2 Breakfast -cupfuls Milk. 2 Onions. i Tablespoonful Flour. i Blade Mace. \ Teacupful Cream. A few drops of Cochineal improves the colour. Method. Put butter into saucepan with carrots and onions sliced ; fry for a few minutes ; add two quarts water ; slice tomatoes and add with cloves and mace and salt and pepper to taste ; boil for three-quarters of an hour ; strain ; bring to boiling point ; mix flour with milk and add sauce ; add to soup and stir till it boils ; put cream into hot tureen, and slowly add soup. N.B. — On no account must the cream be boiled. M ARTICHOKE SOUP. ingredients. 8 Large Artichokes, i Onion, i Quart Stock. Method. Boil the artichokes, turnip and onion (after cutting small) in a pint of the stock till reduced to a pulp ; rub through a fine sieve ; add rest of stock and boil up ; thicken with a little flour if preferred ; put cream in hot tureen, and add soup gradually. Serve with sippets of toast. Vegetable marrow may be substituted for artichoke if preferred. i Turnip. A Little Cream or Milk. Pepper and Salt to taste. 15 Ingredients. 4 ozs. Lentils. A Little Parsley, i Onion. LENTIL SOUP. i Carrot. A Little Butter, i Turnip. 2 Pints Stock. Wash the lentils ; put them in stock and bring to the boil ; skim ; add seasoning to taste ; boil for an hour and a half ; grate the carrot and mince the parsley fine ; add to soup with the butter when nearly ready to serve. Serve with sippets of toast. SOUP, 2 Quarts of Stock or Water. 2 Carrots, i Turnip. 4 Stalks of Celery. 5 Cloves. Pepper and Salt to Taste. Parsley, and Bay Leaf. Cut the tail and the meat into small pieces, put them into a stew- pan and fry in a little fresh butter till brown ; put all the meat in a muslin bag ; slice the vegetables and fry them in the same butter ; put meat and vegetables into saucepan with the stock or water ; let it boil for ten minutes, stirring all the time ; put the herbs, spices, and sugar into another muslin bag, and add to the other ingredients; simmer slowly for an hour and three-quarters, or until the meat is tender; take the bag containing the meat out ; let soup simmer for another hour , pass through cullender to remove vegetables, which pound ; leplace vegetables and empty meat from bag into soup ; bring to the boil again, and serve very hot. jLO , OX TAIL ingredients. i Ox Tail, i Lb. Gravy Beef. 3 Small Onions. A Teaspoonful of Pepper¬ corns. A Lump of Sugar. A Little Thyme, Marjoram, Method. *7 HARICOT SOUP. ingredients. 2 Lb. Haricot Beans. i Lb. Carrot. 1 Turnip. 2 Onions. 2 Quarts Stock. Seasoning to taste. i Method. Soak beans in water all night; cut up carrot, turnip and onion ; add all to the stock ; boil for three hours ; strain through wire sieve ; season to taste ; heat up and serve with sippets of toast. i8 SCOTCH BROTH, Ingredients. 4 Quarts Stock, i Turnip, i Small Onion, j Small Cabbage. J Lb. Peas, i Stalk Celery (or Top). A Little Parsley. Celery 2 Carrots. 2 Leeks. i Potato (Grated), i Small Parsnip. 6 Ozs. Pearl Barley. | Teaspoonful Dried Herbs, i Tablespoonful Yorkshire Relish. Salt and Pepper to taste. Method. Put the peas to soak the day before ; cut all vegetables very fine ; add everything to the stock except the cabbage and parsley ; boil for an hour and a half ; add cabbage, and boil for one hour longer ; add parsley, and boil for a further half hour. Boil in all three hours. 19 Ingredients. 3 Lbs. Veal, i Leek. 3 Quarts Water, i Pint Cream. WHITE SOUP. 3 Pennyworth Veal Bones, i Heart Celery. Salt and Pepper to taste. Arrowroot or Cornflour. Method. Put ingredients (except cream) into lined saucepan or stew-jar » bring to boiling point ; skim and simmer for three or four hours , strain ; let stand till quite cold ; skim and boil ; thicken with a little arrowroot or cornflour ; place cream in hot tureen, and stir in soup slowly. 20 VERMICELLI SOUP. Ingredients. 2 Quarts Stock (made with 3 or 4 Tomatoes. Fowl, Veal, or any White \ Lb. Vermicelli. Flesh)- Pepper and Salt to taste. fVSethod. Bring the stock to boiling point; crush and add the vermicelli ; after rubbmg the tomatoes through a sieve, add them, and let all boil for twenty minutes. Season with pepper and salt, and serve. 21 FISH ingredients. i Large Fresh Haddock, i Carrot. i Breakfast -cupful Milk, i Dessert -spoonful Flour, i Quart Water SOUP. 2 Leeks or Small Onions, i Tablespoon ful Parsley, chopped fine. J Oz. Butter

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