Fresh Haddock Soup

Ingredients

• a large and very fresh haddock
• 2 quarts of stock
• an onion
• a carrot
• a blade of mace
• a pint of picked shrimps
• a tablespoonful of finely-minced parsley
• a little flour
• a little butter
• salt and pepper

Method

1. 1

   Pick flesh from haddock bones, simmer bones, head, onion, carrot, and mace in stock for 45 minutes.

2. 2

   Pound meat with soaked French roll, shrimps, and parsley.

3. 3

   Strain gravy, mix with fish, boil for 30 minutes.

4. 4

   Season, thicken with flour and butter, warm up, and serve.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 25. The excerpt below is the record exactly as published.

Fresh. Haddock Soup. — Pick all the flesh from the bones of a large and very fresh haddock. Put the bones, head, etc., into 2 quarts of stock, with an onion, a carrot, and a blade of mace, and let them simmer gently for three-quarters of an hour or more. Pound the meat in a mortar, and with it the crumb of a French roll, which has been soaked in milk and drained, a pint of picked shrimps, and a table- spoonful of finely-minced parsley. Strain the gravy, mix it gradually with the fish, etc., and boil all together for half an hour. Season with salt and pepper, pass the soup through a coarse sieve, thicken it with a little flour

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