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Haddock Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six persons. Cost: Is. 5d. per quart.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 670. The excerpt below is the record exactly as published.
Haddock Soup. — Take three haddocks, fillet them, and put the skins, heads, tails, bones, and fins, into a saucepan, with two quarts of stock, a bunch of parsley, two or three onions, and half a dozen peppercorns, and let them sim- mer gently for an hour and a half. Strain the soup. Melt two ounces of butter in a sauce- pan, add two ounces of lean ham, cut into dice, let them remain until brown, then mix in, very smoothly, two table-spoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.