Fish Soup

Ingredients

• a carrot, all sliced
• celery stalk, and onion, all sliced
• onion, all sliced
• 1 parsley sprig
• 2 cloves
• a bit of bay leaf
• 6-8 peppercorns
• Add salt
• Beat up an egg yolk or two
• a tablespoon of water
• A tablespoon of lemon juice
• a few drops of vinegar

Method

1. 1

   Make a cooking liquor by boiling the carrot, celery, and onion with parsley, cloves, bay leaf, and peppercorns for half an hour in sufficient water to immerse the fish.

2. 2

   Add salt, put in the fish, and cook.

3. 3

   Save the liquor to make soup for another meal; strain and reduce by boiling if not strong enough.

4. 4

   Beat the egg yolk with water; slowly pour the soup over, stirring constantly.

5. 5

   Serve with small squares of bread fried in butter or toasted in each soup plate.

6. 6

   Add lemon juice or vinegar at the last minute.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 26. The excerpt below is the record exactly as published.

FISH SOUP Make a cooking liquor by boiling a carrot, celery stalk, and onion, all sliced, with i parsley sprig, 2 cloves, a bit of bay leaf and 6-8 peppercorns, for half an hour, in sufficient water to immerse the fish. Add salt, put in the fish and cook it. The flavor will be much better than if cooked in plain water. Save the liquor to make soup for another meal; when ready to serve, strain and reduce by 52 MOST-FOR-YOUR-MONEY COOK BOOK boiling if not strong enough. Beat up an egg yolk or two with a tablespoon of water; slowly pour the soup over, stirring constantly. Then serve, with several small squares of bread fried in butter or toasted in each soup plate. A tablespoon of lemon juice or a few drops of vinegar

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