Fish Soup

Ingredients

• 1 quart fish stock
• 1 table-spoonful rice flour
• 1 pint new milk
• 1 filleted haddock cut in small pieces
• 1 oz. butter
• 1 table-spoonful finely-minced parsley
• Juice from half a lemon
• Salt
• pepper
• a gill of cream
• the yolks of two eggs

Method

1. 1

   Put the stock into a saucepan, and let it get quite hot; throw in the pieces of fish, and boil for three minutes, removing any scum that may rise.

2. 2

   Break the rice-flour with the milk; add this with the butter to the stock, and stir until boiling; add Cayenne pepper and salt to taste, and just at the last, the lemon-juice and parsley.

3. 3

   Serve at once.

4. 4

   For a richer soup, heat cream and egg yolks together, then pour the boiling soup over them while stirring.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 30. The excerpt below is the record exactly as published.

FISH SOUP. 1 quart fish stock (page 47). 1 table-spoonful rice flour. 1 pint new milk. 1 filleted haddock cut in small pieces. Cayenne 1 oz. butter. .1 table-spoonful finely- minced parsley. Juice from half a lemon. Salt, pepper. Put the stock into a saucepan, and let it get quite hot; throw in the pieces of fish, and boil for three minutes, remov- ing any scum that may rise. Break the rice-flour with the milk ; add this with the butter to the stock, and stir until boiling; add Cayenne pepper and salt to taste, and just at the last, the lemon-juice and parsley. Serve at once. If a richer soup is wished, heat well together a gill of cream and the yolks of two eggs

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