Fish Soup

Ingredients

• 1 lb. cod, or other white fish
• 2 tablespoonfuls Crisco
• 1 quart white stock, or half milk and half water
• 1 small carrot
• 1 small onion
• 1 stalk celery
• 3 parsley sprigs
• 1 blade mace
• 2 egg yolks
• ½ cupful cream
• 1 lemon
• 2 tablespoonfuls flour
• 1 teaspoonful chopped parsley
• Dry toast

Method

1. 1

   Wash and dry fish and cut into small pieces.

2. 2

   Put into saucepan with stock, vegetables cut in small pieces, parsley and mace.

3. 3

   Let these simmer for half hour, then strain off liquid.

4. 4

   Melt Crisco in pan, stir in flour, then add fish liquor and stir till it boils.

5. 5

   Draw it to the side of fire and let cool slightly.

6. 6

   Beat yolks of eggs with cream, and, when soup has cooled, strain them in.

7. 7

   Reheat soup without boiling it, to cook eggs.

8. 8

   Season, and add few drops lemon juice and chopped parsley.

9. 9

   Serve with small pieces of dry toast.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.

Fish Soup 1 Ib. cod, or other white fish 3 parsley sprigs 2 tablespoonfuls Crisco 1 blade mace 1 quart white stock, or half 2 egg yolks milk and half water Y% cupful cream 1 small carrot 1 lemon 1 small onion 2 tablespoonfuls flour 1 stalk celery 1 teaspoonful chopped parsley Dry toast

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