Haddock Soup

Ingredients

• 2 lbs. fish
• 3 pints water
• 1/2 pint cream or milk
• 1 teaspoonful of Meat Extract
• 2 oz. butter
• 1 onion
• Carrots and turnips
• Pepper and salt
• 2 oz. flour

Method

1. 1

   Fillet the fish and boil in water with vegetables.

2. 2

   Mix butter and flour, heat, and stir in strained stock.

3. 3

   Add cream or milk, flavor, and serve with fish.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald. The excerpt below is the record exactly as published.

onion, i^ teaspoonsful Meat Extract. Yolks of 2 eggs. Wash the crayfish in cold water and then boil them for 10 minutes in boiling water, with salt, carraway seeds and parsley. When cold, divide them, leaving the claws (out of which the meat is taken) whole, to put into the soup. The shells of the crayfish may be stuffed and also put into the soup, in which case they should be slit up at the side, that the stuffing can be readily taken out at table. The gall, in the head ; the intestine, lying along the tail ; and the gray threads lying along the side must be removed altogether. Pound the remaining portions of the shells as finely as possible, then fry in the butter for 2 minutes ; add the flour and fry again for 3 minutes. Add the stock, 2 tablespoonsful of carrots and turnips chopped finely, a teaspoonful of chopped fennel, a pinch of carraway and half a tea- spoonful of chopped onion. Leave all well covered to simmer for half an hour. Then strain through a sieve and stir in the yolks of 2 eggs, unbeaten. The eggs may also be omitted. 2 Suppen. If stuffed crayfish shells or vegetables, such as asparagus, cauliflower, green peas or carrots be served in the soup, they should be boiled in the stock first. Stuffing for crayfish shells. Take i oz. of grated roll, soak and then press out the moisture. Mix with \ oz. butter and an ^^^ and heat in a pan till it becomes of the consistency of dough. When cold, mix with i ^^%^ a teaspoonful of chopped parsley, the meat out of the claws and the crayfish ** cream." Meat or fish balls may be served in the soup instead of the stuffed shells. \See sections : Suppen-Einlagen and Fish.) Aal-Suppe. (Eel Soup.) 3 pints stock. I soupplateful green peas. I ,, pears. I soupplateful soup herbs. Several eels. Fresh herbs. Boil for an hour in strong stock a soupplateful each of green peas, of pears (peeled and cut up into quarters), and of soup herbs (carrots, turnips, celery, etc.) cut into small dice. Add several eels skinned, cut into short lengths and first parboiled with fresh herbs in strongly salted water. Boil all together till tender and thicken the soup, if necessary, with a little butter and flour that have been heated together in a saucepan. Serve with Schwammklosschen. {See recipe, page 19.) Sohellfisoh-Suppe. (Haddock Soup.) 7W Quarts of Soup, Time of Preparation : 2 hours. 2 lbs. fish. 3 pints water. f pint cream or milk. I teaspoonful of Meat Extract. 2 oz. butter. I onion. Carrots and turnips. Pepper and salt. 2 oz. flour

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