Gray Mullet Soup a la Turque

Ingredients

• about 31b. of Gray Mullet
• 6 table-spoonfuls of the best olive oil
• 3 or 4 finely-chopped onions
• 1 pint of vinegar
• 3 pints of water
• the yolks of four eggs
• the juice of two lemons
• 4 teacupful of water
• a small quantity of cayenne pepper
• powdered cinnamon

Method

1. 1

   Clean the Mullet and rub with salt.

2. 2

   Fry onions in olive oil until browned, add mint and parsley.

3. 3

   Pour in vinegar and water, boil for 45 minutes.

4. 4

   Strain, add fish, simmer until tender.

5. 5

   Mix yolks with lemon juice and saffron water, stir into soup without boiling.

6. 6

   Serve with cayenne and cinnamon.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 562. The excerpt below is the record exactly as published.

Gray Mullet Soup a la Turque. — Clean about 31b. of Gray Mullet, and rub it over with salt. Put 6 table-spoonfuls of the best olive oil into a stewpan, with 3 or 4 finely-chopped onions and some salt ; fry them over a brisk fire till lightly browned, then add 1 table-spoonful each of finely- chopped mint and parsley, and toss them about over the fire for a feu- minutes longer. Pour in with the onions 1 pint of vinegar and 3 pints of water, and boil them for three quarters-of-an -hour. Strain the liquor through a fine hair sieve into another saucepan, put in the fish, and let it simmer gently till the fish is tender. Take the fish out of the soup, separate the flesh from the bones, cut the flesh into small pieces, and put them into a soup-tureen ; strain the soup through a broth-napkin, and return it to the sauce- pan. Put the yolks of four eggs into a basin, and mix the juice of two lemons with them ; colour 4 teacupful of water with a small quantity of saffron, mix it with the eggs, and beat them well. Mix the eggs in gradually with the soup, and stir it by the side of the fire with a Avooden spoon for ten or tvrelve minutes, but without allowing it to boil. Pour the soup over the fish, dust a small quantity of cayenne pepper and poAvdered cinnamon

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