Lady Bruce's Fish Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Pike can be prepared in the same way.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 37. The excerpt below is the record exactly as published.
Lady Bruce’s Fish Soup.— Take two or three trout, clean and well wipe them, cut them in pieces, put them in a stewpan over a slow fire with half a pint of white wine, and a bunch of sweet herbs. Let them simmer for half an hour. Take off the pan and take the fish out. Add good strong fish stock
Cook this with the app: pantry check, scaling, and the assistant.