Fish Soup

Ingredients

• two pounds of any kind of fresh fish
• three leaves of celery
• a large parsnip
• one onion
• twelve seeds of whole pepper
• six allspices
• one and a half quarts water
• one-quarter of a pound of butter
• one and a half tablespoonfuls of flour
• a cup of cream
• pepper to taste
• salt to taste

Method

1. 1

   Separate fish meat from skin and bones.

2. 2

   Boil skin and bones with celery, parsnip, onion, pepper, allspice, and water.

3. 3

   Melt butter, add flour, and mix into fish broth.

4. 4

   Boil for five minutes, strain, add cream and parsley, season to taste.

5. 5

   Simmer fish meat in butter and add to broth.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 24. The excerpt below is the record exactly as published.

FISH SOUP. Mrs. Melton, Pasa- dena, Cal. — Take two pounds of any kind of fresh fish, separate the meat from the skin and bones. Let the skin and the bones boil up with three leaves of celery, a large parsnip, one onion and a good-sized bouquet of parsley, all chopped up. Add twelve seeds of whole pepper, six allspices and a small particle of bay leaf; one and a half quarts water. Let one-quarter of a pound of butter melt in a stew pan, add one and a half ta- blespoonfuls of flour, stir well and put this in the fish broth. Allow it to boil for five minutes, strain it and add a cup of cream and chopped parsley; pepper and salt to taste. Cut the meat of the fish into dice-like squares, let them simmer in butter for a while ana put them into the broth. Or make dumplings of the fish and put them in the broth. XO. 35. FISH LA CREME SOUP. Mrs. A. R. Schlernitzauer, No. 462 North Fremont avenue— Take two pounds white meat fish; scrape the meat all off; put the bones and head in a quart of water, boil for one hour; put in salt, pepper, tablespoon butter. When done, remove the bones and drop the creme balls in while boiling. For la creme balls, take the meat, put in a deep wooden bowl, half cup cream, butter size of an egg, sal: and pepper to taste

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