Fish Soup (Brown)

Ingredients

• Three pounds of Fish or Fish Trimmings
• Two ounces of Fat or Butter
• Bunch of Herbs : Parsley, Bay-leaf, Marjoram, Thyme, and Basil
• One Onion
• One Leek
• three slicks of Celery
• One small Carrot
• Twelve whole Peppers
• Salt
• Two ounces of Rice
• Three quarts of Water
• Three ounces of Flour

Method

1. 1

   Chop up the onion, leek, celery, and carrot.

2. 2

   Add the flour, pepper, salt, herbs, and fry them a nice brown in the fat.

3. 3

   Put the lid on the saucepan, and let these cook for about ten minutes.

4. 4

   Take care it does not burn.

5. 5

   Then add three quarts of cold water and the fish cut up.

6. 6

   Stir till it boils.

7. 7

   Let it boil for one hour, then strain it, and put into the tureen about two ounces of rice, previously boiled, and a little shredded carrot, cooked separately.

8. 8

   Pour the soup on these, and serve.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 28. The excerpt below is the record exactly as published.

Fish Soup (Brown). Ingredients. Three pounds of Fish or Fish Trimmings. Two ounces of Fat or Butter. Bunch of Herbs : Parsley, Bay-leaf, Marjoram, Thyme, and Basil, One Onion. One Leek ; three slicks of Celery. One small Carrot. Twelve whole Peppers ; Salt. Two ounces of Rice. Three quarts of Water. Three ounces of Flour

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