Fish Soup

Ingredients

• 3 pints Fish Stock
• 1 pint Milk
• Cornflour
• Vegetables
• Fish

Method

1. 1

   Remove all the fat from the fish stock and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs, and some carrot.

2. 2

   Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan.

3. 3

   Mix a tablespoonful of cornflour smoothly with the milk and stir it in; continue stirring till it boils.

4. 4

   Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes.

5. 5

   Just before serving add a few drops of lemon juice, and salt to taste.

6. 6

   Pour into a tureen and sprinkle a little chopped parsley on top.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 184. The excerpt below is the record exactly as published.

FISH SOUP. 3 pints Fish Stock 1 pint Milk Cornflour . Vegetables

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