Fisherman's Soup

Ingredients

• all the fish caught in a day's angling
• a tomato
• a leek
• an onion
• two carrots
• a bunch of sweet herbs
• enough water to cover them
• two turnips
• a head of celery
• a tea-spoonful of soy
• a tea-spoonful of Chili vinegar

Method

1. 1

   Wash the fish and put them in a stewpan with the tomato, leek, onion, carrots, sweet herbs, and enough water to cover.

2. 2

   Boil to a pulp, strain, and add more water for the soup.

3. 3

   Boil for another hour.

4. 4

   Before serving, add boiled and cut turnips and celery, and flavor with soy and Chili vinegar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 523. The excerpt below is the record exactly as published.

o tea-spoonfuls of salt and one of i>epper. Bake, basting fre- quently mth the sauce. Serve with the sauce in the dish. Time, twenty minutes to bake. Sufficient for six pounds of fish. Fish, To Fry. — The great excellence of fried fish consists in its freedom from grease, and to attain perfection the cook must not at first be sparing of it. Put plenty of grease into the pan, and get it at a proper heat before the fish is put in. It should be boiling hot, but not bubbling, and the fish quite covered with it. Fry of a delicate brown, and drain before the fire on an inverted sieve. Get the fish in a proper state ; let it be qiiite dry, dredge it with flour, brush with egg, and strew well with bread-cnunbs. Use oil, butter, lard, or dripping {see also Fry, To.) Fish (vol-au-vont) . — Make a pufit paste; roll it out about one inch and a quarter thick, and then cut it to the desired size with a tin-cutter. Make an incision aU round, an inch from the edge, with a small sharp knife, or better still v/ith a tin-cutter, if one of the size be at hand. Bake on a tin pan in a, quick oven. When done, nicely egged over, and of a pale brown colour, cut out the centre paste without breaking the edge, and fill the vacant place with a fricassee of fish, oysters, lobster, &c. Serve the vol-au-vent on a folded, napkin. Time to bake, three-quarters of an hour. Probable cost, puff paste. Is. 6d. per pound. Fish and Oyster Pie. — Make a season- ing of bread-crumbs, pepper, salt, nutmeg, and parsley chopped fine. Lay any remains of cold fish into a pie-dish ; let them bo neatly cut into scollops, and cleared from all skin and bone ; sprinkle with pepper and salt. Biake a layer of oysters, and cover with the seasoning, FiU up the dish with alternate layers of fish, oysters, and seasoning. Cover with bars of puif paste, and bake, pouring in melted butter dissolved with the liquor of the oysters. Time, from a quarter of an hour to twenty minutes. Pro- bable cost, 3s. Fisherman's Soup. — Make a soup according to the following recipe, by which means the smallest fry may be utilised : Take all the fish caught in a day's angling — carp, dace, roach, perch, &c. Wash them in salt and water, and put them in a stewpan with a tomato, a leek, an onion, and two carrots sliced, a himch of sweet herbs, and enough water to cover them. When boiled to a pulp, strain, and throw in as much more water as will be wanted for the soup, and boil another hour. When ready to serve, put two turnips and a head of celery

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