Fish Soup

Ingredients

• One large haddock
• two quarts water
• two ounces whole rice
• one table-spoonful finely-chopped parsley
• one small onion
• one blade mace
• one half tea-spoonful salt
• one quarter tea-spoonful pepper
• one and one-half gill milk

Method

1. 1

   Wash the haddock well, clean it, and place it in a saucepan, pouring over it the cold water.

2. 2

   Allow the water to boil for five minutes.

3. 3

   Remove the haddock, take the skin off, and remove the flesh from the bones in large flakes.

4. 4

   Return the bones and skin to the saucepan, add the mace, onion, salt, and pepper, and boil for one hour.

5. 5

   Strain the liquor through a clean towel or sieve, and return it to the saucepan.

6. 6

   Wash the rice and add it.

7. 7

   Place the saucepan on the fire and boil slowly for twenty minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 165. The excerpt below is the record exactly as published.

FISH SOUP — RABBIT SOUP. 257 come to the boiling-point. Pare very thickly now the turnip, slice it thinly, scrape and slice also the carrot, slice the onion, and when the water boils in the sauce-pan add them, and boil all very slowly two hours and a half. Place a colander in a basin, and pass the soup through, rubbing the beans through with a wooden spoon. Return the soup to the sauce-pan, add the milk, stir all over the fire till boiling. The soup is then ready for use. Fish Soup.— One large haddock, two quarts water, two ounces whole rice, one table-spoonful finely-chopped parsley, one small onion, one blade mace, one half tea-spoonful salt, one quarter tea-spoonful pepper, one and one-half gill milk

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