Fish Soup

Ingredients

• 2 oz. rice flour
• 4 pint milk
• a little nutmeg
• a little paprika or cayenne pepper
• garnish of rice, macaroni, vegetables, sippets, fish balls, or parsley

Method

1. 1

   Prepare the cod’s head as explained for the mock turtle soup.

2. 2

   When the essence is rendered, strain it into a basin, then cover the fish bones with water, season with salt, bring to the boil, and simmer for 10 minutes.

3. 3

   Drain the liquid from the fish well.

4. 4

   Place the liquid in a saucepan and bring to the boil.

5. 5

   Mix the rice flour in the cold milk, stir well, then run this into the boiling liquid and simmer for 15 to 20 minutes.

6. 6

   Add the reserved essence of fish, nutmeg, and paprika or cayenne pepper.

7. 7

   Strain the soup and garnish as desired.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 10. The excerpt below is the record exactly as published.

2 oz. rice flour, 4 pint milk, a little nutmeg and paprika or cayenne pepper, garnish of rice, macaroni, vegetables, sippets, fish balls, or parsley

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