Fish Soup

Ingredients

• a fish that weighs about 2 pounds
• an onion if liked
• a sliced lemon
• a bunch of parsley
• salt
• white pepper
• ^ pint of cream
• enough hot water to make 3 pints of soup

Method

1. 1

   Cut enough slices of fish for frying and put the remainder with bones in a kettle.

2. 2

   Add onion, lemon, parsley, salt, and white pepper.

3. 3

   Simmer for an hour, strain, return to kettle, and add cream and hot water.

4. 4

   Fry fish cutlets in butter and add to soup or serve separately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 33. The excerpt below is the record exactly as published.

a fish that weighs about 2 pounds; cut enough slices for the frying-pan, and put the remainder, with the bones, in the soup=kettle, Muth an onion if liked, a sliced lemon, a bunch of parsley, salt, and white pepper. Simmer together for an hour; strain and return to the kettle, and add ^ pint of cream, and enough hot water to make 3 pints of soup. Fry the fish cutlets in FISH AND SHELL:=FISH SOUPS 47 butter, and add to the soup, or serve on a platter instead of meat on a fast day. If the fish is not added to the soup, serve it with nood- les. Time, about 1\ hours. OYSTER SOUP.— Put a pint of small oystesr with their liquor in a quart of boiling water and let them become plump; then take them out with a skimmer, rinse thoroughly in warm water, and be sure there are no bits of shell adhering to them. Strain the soup=water through the cloth strainer and return to the kettle. Let it come to a boil, add a little white pepper and a very little cayenne, with a piece of butter the size of an egg, cut in bits and rolled in flour. Boil a minute after this, then pour over the oysters in the tu- reen and serve with small crackers, or large crackers split, and browned in the oven. A richer soup is made by leaving out one pint of water and substituting one pint of cream. SPANISH SOUP.— Slice and shred 2 large onions and fry in 2 tablespoons of salad=oil until the onions are quite yellow; then add a dessert-spoon of Spanish sweet red pepper, a little salt

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