Fish Soup

Ingredients

• i Large Fresh Haddock
• i Breakfast -cupful Milk
• i Dessert -spoonful Flour
• i Quart Water
• 2 Leeks or Small Onions
• i Tablespoon ful Parsley
• J Oz. Butter
• Pepper and Salt to taste

Method

1. 1

   Clean the fish thoroughly and wash in cold water; remove the bones and skin; put bones, head and skin into a pan with cold water and bring slowly to boiling point; skim well and strain; add vegetables (except parsley); boil three-quarters of an hour; strain and bring to boiling point again; stir in the flour mixed with milk; add the butter; cut the fish into small pieces and add to the soup; boil for ten minutes; add pepper and salt; put chopped parsley into a hot tureen and pour soup over it.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 3. The excerpt below is the record exactly as published.

i Large Fresh Haddock, i Carrot. i Breakfast -cupful Milk, i Dessert -spoonful Flour, i Quart Water SOUP. 2 Leeks or Small Onions, i Tablespoon ful Parsley, chopped fine. J Oz. Butter. Pepper and Salt to taste. SVfethed. Clean the fish thoroughly and wash in cold water ; remove the bones and skin ; put bones, head and skin into a pan with cold water and bring slowly to boiling point ; skim well and strain ; add vegetables (except parsley) ; boil three-quarters of an hour ; strain and bring to boiling point again ; stir in the flour mixed with milk ; add the butter ; cut the fish into small pieces and add to the soup ; boil for ten minutes ; add pepper and salt ; put chopped parsley into a hot tureen and pour soup over it. 22 OYSTER SOUP. ingredients. 18 Oysters, ij Gills Cream, ij Oz. Butter, i Blade Mace. Stock from Ham Bone, i Knuckle Veal. Method. Boil stock four hours, with vegetables to flavour ; beard oysters and remove tendons ; put soft, fatty part on one side ; put beards? tendons, and liquors from oysters in saucepan ; melt butter in a saucepan ; add flour to butter and stir till quite smooth ; strain and add stock ; boil for five minutes ; put cream in heated tureen ; drop oysters into soup for half minute to heat them only ; stir soup slowly into cream. ij Oz. Flour. 1 Onion stuck with 6 Cloves. 2 Stalks Celery. 3 Quarts Water. Salt and Pepper to taste. 23 IMITATION HARE SOUP. ingredients. 4 Ozs. Gravy Beef. 1 Oz. Butter. 2 Cloves. i Bay-leaf. i Dessert-spoonful Ketchup. i Tablespoon ful Flour i Onion. A Little Carrot and Turnip. 4 Peppercorns, i Quart Stock. Method. Cut beef into dice ; roll in the flour ; fry in the butter ; remove from pan and fry onion with cloves stuck therein ; brown rest of flour, and add stock gradually ; boil and add vegetables and meat ; simmer for an hour and a half ; strain ; remove vegetables ; return meat to soup ; add ketchup. Fry tiny forcemeat balls in butter and add to soup. Forcemeat Balls. — Two tablespoonfuls bread crumbs ; equal quantity suet ; chopped parsley, sweet herbs, pepper and salt to taste ; a little grated lemon peel. 24 RABBIT SOUP, Ingredients, i Rabbit. i TeaspoonM Salt. \ Teaspoonful Allspice, i Small Turnip, i Onion. 1 Tablespoonful Flour. 2 ozs. Rutter. J Teaspoonful Pepper. A Few Cloves, i Carrot. 2 Quarts Boiling Water. Cut the rabbit into pieces : soak for half-hour. Mix flour and seasoning and roll rabbit in it after drying well. Melt the butter and fry the rabbit and onion till they are brown. Add water and simmer for on^ hour and a half. Add grated vegetables and boil for fifteen minutes. Note. — The carrots and turnips must be finely grated. 26 TROUT* PICKLED. hfteihftd. Make a pickle of equal measures of vinegar and fish stock ; take the skin and bones from cooked trout, and pack in a jar in neat pieces ; add an onion and a bunch of herbs with the usual spices to the fish pickle ; boil for fifteen minutes, and pour over the fish. Keep in a cool place. FRESH HERRINGS, GRILLED. Method. Clean the herrings ; cut off the heads, tails, and fins ; remove the bones, and flatten ; sprinkle the inside of each fish with pepper ' and salt, then place them together in pairs, and press the two inner surfaces as close as possible. Dip in oatmeal, and grill over a clear fire or under a gas griller. Turn the fish without separating them. Serve hot. 27 FRIED FRESH HERRING Ingredients. Fresh Herrings. Parsley. Cayenne. Flour. Salt. Dripping. Method. Wash the herrings, cut off their heads and tails, split them right open down the back and front, pull out the back- bone and divide the herrings, so that each piece makes two long fillets. Take out and save any roe. Mix about three tablespoonfuls of flour (for six herrings) with three teaspoonfuls of chopped parsley, and a seasoning of salt and cayenne. Dip each half of herring into the flour, see that it is well covered every¬ where. Heat about an ounce of good dripping in a frying pan, and when a faint smoke rises from it lay in one or two pieces of herring and fry tempting brown each side. The pieces must be turned once or twice. They should be nice and crisp and rather over than under fried. When cooked drain on paper and serve with lemon. 28 FISH SOUFFLE. ingredients. 2 Ozs. Butter. 2 Eggs. 2 Ozs. Flour. Lb. i Pint Milk. Pepper, Salt and Caye nne to taste. Haddock. Method, Boil the fish ; remove bones and skin ; mince small ; melt butter in saucepan ; add flour, milk, fish and seasoning ; add yolks, then whites of eggs, beaten separately ; butter souffle tin ; pour in mixture '• oake m hot oven half to three-quarters of an hour. Serve in tin 29 FISH CREAM (SMALL). ingredients. | Lb. Uncooked Fish. Oz. Bread Crumbs, i Gill Cream. i Oz. Butter, i Gill Milk. White of i Egg. Pepper and Salt to taste

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