Fish Soup

Ingredients

• 1 fish, about 1 lb. — mackerel or haddock
• 2 oz. flour
• 2 stalks of celery
• 1 large onion
• 1 pint milk
• 2 quarts water
• 1 oz. butter
• 1^ teaspoonful salt
• ^ teaspoonful peppercorns
• A little chopped parsley

Method

1. 1

   Skin and fillet the fish, put the bones, skin, and any other fish trimmings into a saucepan with two quarts of cold water and the salt; bring to the boil and skim thoroughly, add celery, peppercorns, and onion, boil for 1.5 hours; pass through a sieve.

2. 2

   Put the butter into a pan, allow it to get quite hot, add the flour, stir till smooth, then add milk; allow this to boil three or four minutes, then add soup and a little minced parsley if liked, also the fillets of fish cut in small pieces; boil eight or ten minutes, and serve.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 1. The excerpt below is the record exactly as published.

FISH SOUP. 1 fish, about 1 lb. — mackerel or haddock Some fish bones or skin 2 stalks of celery 2 oz. flour ^ teaspoonful peppercorns i pint milk 1 large onion 2 quarts water 1 oz. butter 1^ teaspoonful salt A little chopped parsley Skin and fillet the fish, put the bones, skin, and any other fish trimmings into a saucepan with two quarts of cold water and the salt ; bring to the boil and skim thoroughly, add celery, peppercorns, and onion, boil for 1^ hours ; pass through a sieve. Put the butter into a pan, allow it to get quite hot, add the flour, stir till smooth, then add milk ; allow this to boil three or four minutes, then add soup and a little minced parsley if liked, also the fillets of fish cut in small pieces ; boil eight or ten nainutes, and serve. 4 No. 7. GRAVY SOUP (Clear). 2 lb. of shin of beef 2 sprigs of parsley A bunch of sweet herbs Whites and shells of 2 eggs ^ lb. lean gravy beef 1 teaspoonful salt 1 large carrot 1 small turnip 1 bay leaf 1 teaspoonful peppercorns 3 pints water A stalk of celery Cut the shin of beef up into small pieces, removing all the fat ; put into a pan with the cold water and the salt ; bring slowly to the boil, and skim thoroughly ; add the vegetables, cut up, and the onion, whole, which must first be browned with the skin on ; also herbs, parsley, bay leaf, and peppercorns. Simmer very slowly for 4 hours. Strain, and remove the fat ; then add the whites and shells of 2 eggs, the ^ lb. of lean beef finely shredded, and both beaten together in Jpint cold water. Place the soup over a gentle heat, and whisk until it comes to the boil ; allow the scum which rises to boil up to the top of the saucepan ; then cover the pan and draw away firom the heat ; allow this to stand ten minutes. Meanwhile, pour through a linen towel a pan of boiling water ; the towel should be pinned on two chairs ; then pour through the soup, and if not quite clear, pour through the towel again. A little more seasoning may be added if required, also a glass of wine if liked ; also throw in some mixed vegetables, cut in thin strips or rounds according to taste ; these should be cooked till tender in a separate saucepan of boiling water, contain- ing a little salt. To brown the onion, place it on a tin in the oven, or over a gas burner until a nice brown ; this will give the soup a good colour. No. 8. HARE SOUP. 1 hare 1 carrot 2 cloves 2 stalks of celery, or 4 teaspoonful celery seeds 2 oz. butter 2 quarts cold water Clean and joint the hare ; saucepan with the cold water 1 lb. shin of beef 1 onion 1 teaspoonful peppercorns 1^ teaspoonful salt A bunch of sweet herbs 2 oz. flour 1 glass of port cut up the beef, put into a and salt, bring slowly to the 5 boil, and skim thoroughly. Meanwhile, heat the hutter in another saucepan, and fry in the vegetables (cut up) a nice brown and the flour; add to this the hare, beet, stock, and all the above ingredients, and simmer slowly 2 hours; lift out the best joints and remove the meat ; pass the soup through a wire sieve ; add the pieces of hare and forcemeat balls (page 28). Simmer 15 minutes; add the wine, and pour into the tureen. No. 9. HARICOT SOUP. 1 pint haricot beans 1 large carrot 1 teaspoonful peppercorns 1 pint milk

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