French Fisherman's Soup

Ingredients

• a quarter pound of butter
• six ounces of flour
• a quart of milk
• two quarts of stock
• two flounders
• four cloves
• two bay-leaves
• one spoonful of essence of anchovies
• one of Harvey or Worcestershire sauce
• half a saltspoonful of cayenne
• one of sugar
• one of salt

Method

1. 1

   Melt butter in a stewpan, add flour and stir over low heat.

2. 2

   Once cool, add milk and stock, stirring until boiling.

3. 3

   Add fish bones and trimmings, seasonings, and boil for ten minutes.

4. 4

   Strain over fish pieces and cook for ten more minutes.

5. 5

   Add cream if available and serve.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 75. The excerpt below is the record exactly as published.

FREisrcH Fisherman's Soup.— Put a quarter pound of butter in a stewpan ; when melted, add six ounces of flour ; stir well together over a slow fire a few minutes ; when cool, add a quart of milk and two quarts of stock ; stir over the fire till boiling ; cut the flesh from two flounders (or other firm fish) ; throw in the bones and trimmings to the soup, with four cloves, two bay-leaves, one spoonful of essence of anchovies, one of Harvey or Worcestershire sauce, half a saltspoonful of cayenne, a teaspoonf ul of sugar, one of salt

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