Fish Soup

Ingredients

• 2 quarts of the liquor fish has been boiled in
• 1 small onion
• 2 oz. whole rice
• 1 tablespoonful finely chopped parsley
• 1 blade mace
• ½ teaspoonful salt
• ½ teaspoonful pepper

Method

1. 1

   Place the bones, fins, and head in the liquor; simmer for one hour; remove them.

2. 2

   Skin, scald, and chop the onion; wash the rice; place these in the liquor with the pepper, salt, and mace; simmer from half an hour to three quarters of an hour.

3. 3

   Wash the parsley, remove it from the stalks, dry, and chop; add it ten minutes before the soup is served.

4. 4

   Cold cooked fish may be broken into small pieces and served in the soup.

As published

This recipe was extracted from The school cookery book (1881), page 22. The excerpt below is the record exactly as published.

% teaspoonful salt; 1 pinch pepper ; 1 pinch §1 Put thebread in the cold water with the dripping, salt and pepper ; bring slowly to the boil and simmer “Sly ta one and a°half hours. Crush the bread 52 SOUPS. smooth. Add the grated cheese, boil five minutes longer, pour the soup into the tureen, add the grated nutmeg and serve hot. 1 his soup may be made richer by using a yolk of an egg, as in milk soup , page 50. Vegetable Soup.— Required: % cabbage or lettuce; ]2 carrot; y2 turnip; 1 onion or leek ; 1 oz. scraps of bread ; 2 quarts water ; ^ teaspoonful salt ; y\ teaspoonful pepper. Cleanse and prepare the vegetables ; chop them \ery small. Break the bread into small pieces; put it on with the cold water; bring to the boil; add the other ingredients gradually, so as not to cool the water. Boil slowly for about one and a half hours, until the vegetables are thoroughly soft. Rub the soup through a colander to make it quite smooth. Heat again and serve. Any other vegetables in season may be used instead of those mentioned. The soups may be made richer by putting a well-beaten yolk of egg in the tureen, and gradually stirring the soup in with it. Fish Soup.— Required: 2 quarts of the liquor fish has been boiled in ; the bones, fins, and head ; 2 oz. whole rice ; r tablespoonful finely chopped parsley ; 1 small onion; 1 blade mace; y2 teaspoonful salt; y teaspoonful pepper. Place the bones, fins, and head in the liquor ; simmer for one hour ; remove them. Skin, scald, and chop the onion ; wash the rice ; place these in the liquor with the pepper, salt, and mace ; simmer from half an hour to three quarters of an hour. Wash the parsley, remove it from the stalks, dry, and chop ; add it ten minutes before the soup is served. Cold cooked fish may be broken into small pieces and served in the soup. SOUPS. 53 Ox-cheek Soup. — Required: i ox cheek; 2 car- rots ; 2 turnips ; 2 onions ; a small bunch of savoury herbs or U teaspoonful celery seed; 1 oz. flour, 1 oz. dripping; 5 quarts water; 1 tablespoonful vinegar 1 teaspoonful browning; 1 dessert spoonful brow sugar. Soak the cheek all night in salt and cold water, to cleanse it ; wash thoroughly in warm water. Remove the soft bones from the nostrils. Cleanse and prepare the carrot and turnips ; cut them into small pieces ; skin scald, and slice the onions. Dry all the pieces ; brown them slightly with the dripping ; pour away the dripping Place the ox-cheek and the vegetables m a lame saucepan with the hot water, flavouring, vinegar, and browning. Bring slowly to the boil, skim care- fully then simmer for about five hours. Break: the flour with cold water. An hour before the soup is ready, draw the pan aside, cool a little, and stir m the flour ; then finish the cooking, stirring occasionally, as the flour is apt to stick to the pan. Serve the cheek separately, with a little of the soup as gravy. Two oz. semolina or crushed tapioca may be used instead of the flour. . Ox-tail Soup. — Required: 1 ox tail; 1 oz. ’drip- ping; 1 bunch flavouring herbs or % teaspoontul celery seed tied in a small piece of muslin ; 1 oz. flour, 2]/2 quarts hot water; y2 teaspoonful browning; teaspoonful salt ; % teaspoonful pepper

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