Mackerel Soup

Ingredients

• three or four small fresh Mackerel
• a little butter
• salt
• pepper
• some finely-chopped carrots
• some turnips
• some onions
• lqt. of boiling water
• lqt. of fish broth
• 1 breakfast-cupful of boiled rice
• 1 pinch of cayenne pepper
• a small lump of butter

Method

1. 1

   Select and clean the Mackerel, cut heads off and divide into pieces.

2. 2

   Fry in butter, salt, and pepper until browned.

3. 3

   Add chopped carrots, turnips, onions, and parsley.

4. 4

   Pour in boiling water and simmer for 45 minutes.

5. 5

   Skim fat, sieve, and add fish broth.

6. 6

   Stir in boiled rice, cayenne pepper, and butter.

7. 7

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 442. The excerpt below is the record exactly as published.

Mackerel Soup. — Select three or four small fresh Mackerel, clean them, cut their heads off', and divide the fish hi pieces. Put them in a stewpan with a little butter, salt, and pepper, fry them till nicely browned, then put in some finely-chopped carrots, turnips, and onions, and a bunch of parsley ; pour in lqt. of boiling water, and let it simmer by the side of the fire for three-quarters-of-an-hour. When done, skim the fat off the liquor, pass all through a sieve, adi to it lqt. of fish broth ( see Court Bouillon), stir the soup over the fire till boiling, then stir hi 1 breakfast- cupful of boiled rice, 1 pinch of cayenne pepper, and a small lump of butter

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