Fishwife's Soup

Ingredients

• Two ounces of butter
• One bay leaf
• Three ounces of flour
• One pint of milk
• One quart of good stock
• One large lemon sole
• Half a teaspoonful of anchovy sauce
• Half a teaspoonful of Harvey sauce
• Two cloves
• Half a blade of mace
• One gill of cream
• A pinch of cayenne

Method

1. 1

   Put the butter into a stewpan, and when melted add the flour; stir well over a slow fire for a few minutes.

2. 2

   When cool, add the milk and stock, and stir until it boils.

3. 3

   Fillet the sole, add the bones and trimmings to the soup with cloves, mace, bay leaf, anchovy and Harvey sauce, cayenne, and a little sugar and salt if required; let it boil quickly for ten minutes, keeping it well skimmed.

4. 4

   Cut each fillet into pieces, add to another pan with parsley, pass the soup through a sieve into the pan, boil again for ten minutes, add the cream, and serve.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 2. The excerpt below is the record exactly as published.

FISHWIFE'S SOUP Ingredients Two ounces of butter. One bay4eaf. Three ounces of flour. Half a teaspoonful of anchovy One pint of milk. sauce. One quart of good stock. Half a teaspoonful of Harvey One large lemon sole. sauce. Two cloves. A pinch of cayenne. Half a blade of mace. One gill of cream

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