Fish Soup

Ingredients

• 2 lbs. of white fish.
• I onion.
• Small bit of carrot.
• turnip.
• and celery.
• Bunch of herbs.
• 2 tablespoonfuls of chopped parsley.
• I teaspoonful of butter.
• I teaspoonful of ketchup.
• I teaspoonful of vinegar.
• Salt and pepper.

Method

1. 1

   Skin and bone the fish, reserve best parts.

2. 2

   Put the rest in 2 quarts of water with vegetables and herbs.

3. 3

   Boil for 1 hour, then strain.

4. 4

   Return stock to pan, add bits of fish, butter, vinegar, ketchup, and seasoning.

5. 5

   Boil for 10 minutes, then add parsley and serve.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 2. The excerpt below is the record exactly as published.

FISH SOUP. 2 Ihs. of while fish. I onion. Small bit of carrot, turnip, and celery. Bunch of herbs. .Salt and 2 tablespoonfuls of chopped parsley. I teaspoonful of butler. I teaspoonful of ketchup. I teaspoonful of vinegar, pepper. Skin and bone the fish, re.serve best parts, and put the rest on in 2 quarts of water, with vegetables and herbs. Boil I hour, then strain. Wash out pan and return stock to it. Add bits of fish (cut into small pieces), also butter, vinegar, ketchup, and seasoning. Boil 10 minutes. Add parsley, and serv^e. Mrs Horn, Edgemont Gdns., Langside, Gla.sgow. HARICOT BEAN SOUP. I pint of Haricot benns. | i oz. of butter. 3 pints of good white slock j 2 lable.spoonfuls of cream, made from veal or mutton. | Pepper and salt to taste. Soak the haricot beans all night in water ; next day, boil them in salted water for 4 hours, then rub through a sieve with a wooden spoon. Put the stock into a satice])an, add the bean pulp, butter, and pepper and salt to taste ; set it on the fire and allow to boil for a few minutes. Just before pouring into the tureen add the cream. Serve dice of fried bread with the soup. 11 LINCOLNSHIRE SOUP. 4 quarts of water. 3 large carrots. 5 large leeks. I lb. of green peas. i|- lbs. of runner of beef. Salt and pepper. Put the water into a soup pan ; then take the leeks, and after thoroughly washing them, cut them into dice ; wash the carrots and cut them into small slices. After putting the leeks and carrots in, add the green peas, which must have been soaked the previous night. Then put in the beef, or a knuckle of ham will do as a substitute and is equally as nice. Let this boil slowly for three hours, and as the scum rises, .skim it off carefully. This is a very nourishing and delightful soup. Mrs VV. Crawford, Melrose. LENTIL SOUP (No i.) J lb. of lentils. 3 pints of water. Piece of celery. ■Salt to taste. I J oz. of flour. 2 sprigs of parsley. I onion. Blade of mace, teaspoonful of pepper, oz. of butter. \ pint of milk. Put on lentils, onion, and seasonings in cold water, and boil gently till quite soft. Rub through a sieve. Return to the pot. Make sauce with butter, flour and milk, add to the soup and boil for a few minutes. Mrs J. F. Lambie, Langside, Glasgow. LENTIL SOUP (No. 2.) I tablespoon ful of beef dripping. I good sized onion, lb. of lentils. 3 pints of water. I carrot. I pint of milk. talflespoonfuls of flour. Put dripping into saucepan. Cut onion and carrot fairly fine, and add them. Cook for to minutes. Next add the lentils, previously well washed, and water. Let all boil for 2 hours, then rub through a sieve. Return to the pan, and when boiling, stir in flour and milk mixed together, stirring well to prevent lumping, then add pepper and salt to taste, a little nutmeg may be added if liked. Mrs Dougla.s Wii.son, Ldinburgh. 12 MOCK TURTLE SOUP. ^ a calf’s head. A good sized carrot. One medium-sized onion. ^ teaspoonful of peppercorns. I ^ teaspoonfuls of Liebig’s Co.’s Extract of Meat. I teaspoonful of lemon juice. 2 or 3 blades of mace. 1 small turnip.

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