Hake Soup

Ingredients

• five pounds of hake
• a carrot
• a turnip
• an onion
• a handful of parsley
• half a blade of mace
• two-tea-spoonfuls of salt
• one tea-spoonful of pepper
• half a drachm of bruised celery-seed
• two quarts of cold water
• a table-spoonful of flour
• a tea-cupful of new milk

Method

1. 1

   Cut hake into slices and put in a stewpan with carrot, turnip, onion, parsley, mace, salt, pepper, celery-seed, and water.

2. 2

   Boil for 15 minutes, remove half the fish, and simmer the rest for 2 hours.

3. 3

   Strain, thicken with flour and milk, add fish pieces, and boil briefly.

4. 4

   Serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 674. The excerpt below is the record exactly as published.

Hake Soup. — Cut five pounds of hake into neat slices, and put these into a stewpan with a carrot, a turnip, an onion, a handful of parsley, half a blade of mace, two-tea-spoonfuls of salt, one tea-spoonful of ]-)opper, half a drachm of bruised celery-seed, tied in muslin, and two quarts of cold water. When the soup has boiled a quarter of an hour, take out half the fish, remove the skin and bone, and cut into neat pieces, which must be put aside until wanted. Return the bones and trimmings to the saucepan, and simmer gently for two hours. Strain the soup, thicken it with a table-spoonful of flour, mbced smoothly with a tea-cupful of new milk

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