Fish Soup, Simple

Ingredients

• about three pints of the liquor the fish was boiled in
• two table-spoonfuls of well-washed rice
• an onion stuck with one clove
• half a blade of mace
• a large breakfast-cupful of boiling milk
• a table-spoonful of well-washed and finely-chopped parsley
• Season the soup with pepper and salt

Method

1. 1

   Take the bones, head, and all that is left of the turbot, after using the flesh for fish cakes, and stew them for two hours in the liquor.

2. 2

   Strain the soup, return it to the stewpan with rice, onion, and mace, and simmer for half an hour.

3. 3

   Mix in boiling milk and add parsley just before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 203. The excerpt below is the record exactly as published.

Fish Soup, Simple. Eoast Bibs of Beef, Boiled Boiled Lentils. Potatoes. Newmarket Pudding. Cheese. Marketing. For the Day. — One or two ribs of Beef, according to the requirements of the family. The butcher should be asked to bone the meat, roll it, and skewer it firmly. Potatoes ; two pounds of old potatoes will be wanted for the fish cakes ; a fresh Ox Tongue. If this is not to be procured immediately it can be ordered of the butcher and pickled as soon as convenient. A tongue is never so good as when boiled straight out of the pickle. For To-morrow.— A pennyworth of Watercress. Beeakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5th) ; Teacakes (February 14th) ; Corn Flour Milk (June 19th). Luncheon. — Fish Cakes (January 13th) ; Baked Batter Pudding (February 5th). Dinneb. — Fish Soup, Simple. — Take the bones, head, and all that is left of the turbot, after using the flesh for fish cakes, and stew them for two hours in about three pints of the liquor the fish was boiled in. Strain the soup, and return it to the stewpan with two table-spoonfuls of well-washed rice, an onion stuck with one clove, and half a blade of mace, and simmer again for half an hour. Season the soup with pepper and salt, and mix a large breakfast-cupful of boiling milk with the liquor, and pour it into the tureen. Have ready a table-spoonful of well-washed and finely-chopped parsley

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