Fish Soup

Ingredients

• One quart of the liquor any fish has been boiled in
• 1 ox. Carolina rice
• 1 dessertspoonful chopped parsley
• 1 small onion
• 1 blade of mace
• salt and pepper to taste

Method

1. 1

   Put the fish bones to simmer in the liquor for one hour, strain them out, scald and chop the onion, put it with the rice and the seasoning into the soup; boil slowly for half an hour.

2. 2

   Wash and chop the parsley; add it a few minutes before serving.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 12. The excerpt below is the record exactly as published.

Fish Soup. One quart of the liquor any fish has been boiled in, 1 ox. Carolina rice, 1 dessertspoonful chopped parsley, 1 small onion, 1 blade of mace, salt and pepper to taste

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