Fish Soup

Ingredients

• which fish has been boiled
• an anchovy
• an onion
• one or two cloves

Method

1. 1

   Stew the bones and skin of the boiled fish with an anchovy, an onion, and one or two cloves.

2. 2

   Carefully skim the fish soup, noting that it will not keep as well as meat stock.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 40. The excerpt below is the record exactly as published.

which fish has been boiled, and the bones and skin of the fish with an anchovy, an onion, and one or two cloves may be stewed in it afterwards. Fish soup should be carefully skimmed, and it must be remembered that it will not keep so well as meat stock. - ^yc now have our stock^Avliich is the basis of soup, rea^d) . The proceiis of comerting it into soup must lie reserved for another lesson. ^'5 XII. CLEAR SOUPS. ff*T?AVlXG prepared our stock, strained it over-night, and ,1^ left it in an uncovered vessel in a cool larder, tlie next question we have to ask ourselves is, “ What shall we do with it?” There is no room for doubt here, no matter how we may proceed afterwards. The first thing to be done is to clear away the fat, which will have settled in a cake on the top of the stock. If the stock is a jelly, we may take this off more easily if we use a metal spoon which has first been dipped into hot water ; and after we have taken off as much fat as we can in this way, we must wipe the jelly and the basin with the corner of a napkin which has been wrung out of hot water. It is said that people learned in cookery know of five hundred different kinds of soup. If this be true, it is probable that a large proportion of these soups are so much like each other that ordinary people could not dis- cover the points of difi'erence between them. It is also probable that a goodly number are made of clear soup. Besides, cooks who can make good clear soup can make all kinds of soup ; and therefore we will begin our lesson now by describing the process of clarification. Soup is sometimes made clear with white of egg, and sometimes with raw lean meat, beef, or veal, the medium in each -case being the same — albumen. I dare say you remember that when we were talking about boiling meat w-e said that we put meat which was to be eaten into boiling water for two or three minutes, in order that the albumen might harden on the outside and form a sort of shield to keep in the goodness of the meat. When we boil the raw meat in the stock the albumen hardens as before, but being mixed with the liquid it takes the impurities contained there with it, and all are collected in a mass together, and can be strained away. We must not suppose, however, that it makes no dif- ference whether we use white of eggs or lean meat in clarifying soup. Lean meat enriches soup, white of egg F 66 The GiiTs Owfi Cookery Book impoverishes it ; and it is more profitable to clarify weak stock with lean meat than it is to clarify strong stock with white of egg. As to the quantity of meat to be used for clarification, that must depend on the weight of meat employed in making the stock, not upon the measure of liquor which we have at our disposal. The proportion of meat needed for clarification is half a pound of lean meat for every two and a half pounds of meat used in making the stock, and the quantity of lean meat needed would be no less if in making stock we had used half a pint only of water to the pound of meat. Indeed, if the liquid were very' strong we should find it an advantage to mix about a teaspoonful of white of egg with the raw meat, because strong liquids are more difficult to clarify than thin ones. We will, therefore, suppose that we have stock made with two pounds and a half of meat, and that we are going to clarify it with half a pound of lean meat freed entirely from fat and skin. How should we proceed ? We must first cut the meat into very small pieces (if we have such a thing, we may pass it through the sausage machine instead), and put with it a carrot, a turnip, and the white part of a good-sized leek, or, wanting this, an onion

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