pescatariannut-freesoy-freeshellfish-free
Fish Soup, Brown
From Cassell's dictionary of cookery, 1892
Serves 1
Time, one hour to simmer.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 521. The excerpt below is the record exactly as published.
Fish Soup, Brown. — Proceed as for white soup {see Fish Soup, White), leaving out the cream, and substituting a browning of butter, sliced onion, and flour. Toast also some thin slices of bread — let them be a dark brown ; put them into the tureen with the eggs
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