Fish Soup, 3

Ingredients

• 2 pts. fish stock
• 1 table-sp. cornflour
• pt. milk
• | Pepper and salt
• 1 egg

Method

1. 1

   To make the stock, take fresh fish trimmings, wash and break them into small pieces.

2. 2

   Put into a lined saucepan with cold water and simmer until the flavor is extracted.

3. 3

   Strain through a fine sieve, measure the stock, and allow the other ingredients in the above proportions.

4. 4

   Return stock to a clean saucepan, mix cornflour with milk and add it, stirring until boiling.

5. 5

   Season with white pepper and salt, simmer for five minutes.

6. 6

   Beat up the egg and put it in the soup tureen, then pour the soup slowly onto it, stirring all the time.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 98. The excerpt below is the record exactly as published.

Fish Soup, 3 2 pts. fish stock. I 1 table-sp. cornflour. \ pt. milk. | Pepper and salt. 1 egg

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