Fish Soup

Ingredients

• 1 quart fish stock
• 1 table-spoonful rice flour
• 1 pint new milk
• 1 filleted haddock cut in small pieces
• Cayenne
• 1 oz. butter
• 1 table-spoonful finely-minced parsley
• Juice from half a lemon
• Salt, pepper

Method

1. 1

   Combine fish stock, rice flour, milk, and haddock in a pot.

2. 2

   Add cayenne, butter, parsley, and lemon juice.

3. 3

   Simmer until cooked through.

4. 4

   Season to taste and serve hot.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 30. The excerpt below is the record exactly as published.

FISH SOUP — SCOTCH DISIIES — SHEEPS HAGGIS. pulpy, and stir until the soup is of a uniform thickness. An easy method is to pass all through a sieve or colander. Season with pepper and salt, and serve very hot. FISH SOUP. 1 quart fish stock (page 47). 1 table-spoonful rice flour. 1 pint new milk. 1 filleted haddock cut in small pieces. Cayenne 1 oz. butter. .1 table-spoonful finely- minced parsley. Juice from half a lemon. Salt, pepper

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