Fish Soup
From Cookery for busy lives and small incomes, 1890
A boiled fish broken into flakes, or a tin of oysters or lobster, may be put into the soup. Sprinkle in the parsley just before serving.
Presented as published in 1890. 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 Cookery for busy lives and small incomes (1890) by Mary Harrison, page 8. The excerpt below is the record exactly as published.
fish soup), 3 quarts of water, 4 onions, 3 carrots, 2 turnips, a small bunch of herbs — parsley, thyme, and marjoram — STOCKS AND SOUPS 33 a little celery, or a teaspoonful of celery seed tied in muslin, 2 ozs. dripping. Method. — Wash the trimmings and put them into a saucepan. Clean and slice the vegetables, fry them in the dripping in a frying-pan. Put them into a saucepan with the trimmings, and add the herbs, celery, and water. Boil gently from four to five hours, then strain. The vegetables may be used in the soup. Note. — Any nice vegetables may be used in making stock. Tomatoes, when they are cheap, or mushrooms give a delicious flavour. Fish Soup Ingredients. — 2 quarts of fish stock (see recipe), 5 ozs. of flour, 1 dessert-spoonful of chopped parsley
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