Fish Soup

Ingredients

• two ounces of butter
• a couple of sliced carrots
• a sliced onion
• one quart of water
• a sprig of thyme
• two or three laurel leaves
• three or four cloves
• a dessertspoonful of sugar
• half a pint of shrimps
• half a glass of white wine

Method

1. 1

   Melt butter, fry carrots and onion until brown.

2. 2

   Add water, thyme, laurel, cloves, sugar, and shrimps; boil until carrots are soft.

3. 3

   Add cold fish and boil for 20 minutes.

4. 4

   Toast bread, place in tureen, add wine, strain soup over bread, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 2. The excerpt below is the record exactly as published.

Fish Soup. Melt in a stewpan on the fire two ounces of butter, put in a couple of sliced car- rots and a sliced onion, and fry them brown, then add one quart of water, a sprig of thyme, two or three laurel leaves, three or four cloves, a dessertspoonful of sugar and half a pint of shrimps: boil until the carrots are quite soft, then add any cold fish, with the bones, and boil for twenty minutes. Toast some small pieces of bread and put them in the tureen; add half a glass of white wine

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