Fish Soup (another way)

Ingredients

• three pints of fish stock
• three middle-sized onions
• two lemons
• a bunch of parsley
• some chervil
• six ounces of butter
• a couple of glasses of white wine
• a tea-spoonful of salt
• half the quantity of mace
• half the quantity of cayenne

Method

1. 1

   Boil down the trimmings and bones of any fish intended for this soup; add fish stock, onions, lemons, parsley, and chervil.

2. 2

   Stew well, strain, and add fried fillets of fish.

3. 3

   Season with salt, mace, and cayenne, and add butter rolled in flour and white wine.

4. 4

   Simmer for ten minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 520. The excerpt below is the record exactly as published.

a tea-spoonful of salt, and half the quantity of black pepper. Mix the beaten yolks of thi-ee eggs (which should be first strained) into the sauce. Do this gra- dually, and throw the sauce from the pan to a basin, and then toss it over the fire till it is thick enough to serve. Time to boil the sauce, half an hour ; to thicken with eggs, five minutes. Fish Scallop.— Take half a pound of any cold fish ; weigh it when the bones and skia have been removed. Put it into a stewpan, with walnut ketchup and made mustard, half a tea-spoonful of each, and half a table -spoonful of anchovy sauce, mixed first with half a pint of cream and then with the fish. Heat aU together, but it should not boil. Fill a dish or put into scallop shells ; cover ^vith bread- crumbs, and place butter in small lumps over the top. Brown in the oven, or use a sala- mander. Time, a quarter of an hour to bake. Probable cost. Is., exclusive of the fish. Fish Soup.— Slice two middle-sized onions, fry them of a light brown in butter, and fry also three pounds of eels — they should not be skinned. When just browned (five minutes win do them), add three quarts of boUing water, and while boiling skim carefully. Throw in allspice and black pepper, two drachms, half an ounce of the leaves of lemon, thyme, and winter savourj' mixed, and a good bunch of parsley (aU green) . When the soup has boiled slowly about two hours, during which time it should have been well skimmed, strain and thicken. Melt three ounces of butter, and stir into it as much flour as will absorb the butter. WTien quite dry, pour some of the soup to it and stir until smooth ; then add the remainder by degrees, and simmer altogether for a few minutes, when the soup should bo strained into a clean saucepan over neatly-cut pieces of fish, such as soles, eels, plaice, flounder, skate, &c., all fried, and force- meat balls. Keep hot, and serve in about ton minutes after the soup has been poured over the fish. Good fish soup may be made with a skate, a flounder, and a couple of small eels cut into pieces, and fried in butter with an onion sliced, then boUed with half a gallon of water to a jeUy, and flavoured with salt and pepper. This stock will keep several days in cold weather ; add requLred water, &c. Fish Soup (another way).— Boil down the trumnings and bones of any fish intended for this soup ; put them, with three pints of fish stock, into a saucepan, and add three middle- sized onions halved, two lemons sliced, and the rind of one grated, a bunch of parsley, and some chervil. When well stewed, strain through a jamis. Have ready fillets of fish, about six pounds of sole, carp, or perch, and when fried, put them into the soup. Season it with a tea- spoonful of salt and haK the quantity of mace and cayenne mixed ; and put into the soup six ounces of butter rolled in flour, and a couple of glasses of white wine

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