Mock Oyster Soup

Ingredients

• 1-14 lb. fish trimmings
• 1 pint water
• 1 level teaspoon salt
• 1 blade mace
• 6 white peppercorns
• 1 clove
• 2 level teaspoons mixed herbs
• 1 small onion or leek, sliced (14-2 oz.)
• 8 oz. artichokes
• 0.5 level teaspoon pepper
• 2 level tablespoons flour
• 0.5 pint milk
• Chopped parsley

Method

1. 1

   Wash the fish and cook in the salted water with the mace, peppercorns, clove and mixed herbs in a muslin bag, and sliced onion or leek, for 0.5 hour.

2. 2

   Strain off the stock and make up to 4 pint with water.

3. 3

   Slice the artichokes and cook in the stock for 0.5 hour.

4. 4

   Add the pepper, and sieve.

5. 5

   Blend the flour with the milk, add to the soup and stir until it boils.

6. 6

   Cook gently for a further 5 minutes.

7. 7

   Sprinkle with the chopped parsley before serving.

Nutrition per serving

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 9. The excerpt below is the record exactly as published.

-. $level teaspoon pepper 3 level tablespoons flour 2 tablespoons vinegar 1 pint milk 4 level tablespoons chopped parsley 1 level teaspoon salt Melt the margarine in the pan, add the flour and mix well, then add the milk slowly and bring to the boil, stirring well all the time. Boil for 5 minutes. Add the seasoning, vinegar and patsley and serve hot with fish. Salad Dressing 2 oz. flour } level teaspoon pepper 1 level tablespoon sugar 1 pint milk 2 level teaspoons mustard 3-4 tablespoons vinegar (according to taste) 2 level teaspoons salt 4-1 oz. margarine Mix the dry ingredients with some of the cold milk. Bring the rest to the boil and pour on to the blended mixture. Return to the pan, bring to the boil, stirring all the time, and boil for 5 minutes. Beat in the vinegar and margarine and allow to cool before using. To make a stiff dressing, use less milk and vinegar. Sharp Sauce 3 level tablespoons flour + level teaspoon pepper 1 level teaspoon mustard $ pint milk or vegetable water 1 level teaspoon sugar 1 oz. margarine 1 level teaspoon salt 4 tablespoons vinegar Mix the flour, mustard, sugar, salt and pepper. Mix to a smooth paste with a little of the milk or vegetable water. Boil the remaining milk or water, pour on to the blended flour, return to the pan, then bring to the boil, stirring all the time, and boil for 5 minutes. Remove the pan from the heat and add the margarine and vinegar. Stir and serve hot. N.B.—Chopped pickles may be added after the vinegar and the sauce served cold. Page 18 <>} ee Tomato Sauce $ oz. fat 1 onion or leek, chopped 2-3 bacon rinds, chopped 1 bayleaf Sprig of thyme 4 peppercorns ¢ level teaspoon sugar 8 oz. tomatoes, fresh or bottled 2 tablespoons vinegar 1 level teaspoon flour, or cornflour Melt the fat and fry the onion, bacon rinds, bayleaf, thyme and peppercorns for 5 minutes, and then ‘add the sugar, tomatoes and vinegar. Boil gently for 15 minutes. Rub the mixture through a sieve, return to saucepan and reheat. Mix the flour or cornflour with a little cold water. Add to the sauce, bring to the boil, stirring all the time, and boil for 5 minutes. Fish Soup 1 Ib. fish (haddock if possible) 8 oz. fish trimmings ' 2 pints water 3 oz. onion or leek 2 cloves Soups 1 oz. margarine 2 oz. flour ¢ pint milk Salt and pepper to taste 1 level tablespoon chopped parsley Wash and clean fish and trimmings. Place in a pan with the water, onion or leek and cloves. Bring to the boil and skim well. Cook gently for 10 minutes. Lift out the fish. Remove the skin and flake the fish. Cook the stock for 4 hour longer. Strain the stock and rinse the pan. Melt the margarine, add the flour, cook without colouring for a few minutes, add the stock and milk and stir until boiling. Add the flaked fish, season and boil gently for 5 minutes. Add the chopped parsley and serve. Fish Chowder 1 lb. fish 1 large onion, sliced 2 bacon rinds 1 oz. fat 8 oz. raw potatoes, diced 8 oz. raw carrot, diced 1 pint water 2 level tablespoons flour $ pint milk Pepper to taste $ level teaspoon salt Chopped parsley Cut the fish into small pieces. Fry the onion and bacon rinds in the fat, add the potato, carrot and water. Simmer for 10 minutes and then add the fish ; cook until the potato is tender. Remove the rinds. Add the flour mixed with a little of the cold milk and stir until the mixture boils ; cook 5 minutes. Add the remaining milk and reheat without boiling. Season and sprinkle with chopped parsley before serving. This makes a thick soup, suitable for lunch or supper. - Mock Oyster Soup 1-14 lb. fish trimmings 1 pint water 1 level teaspoon salt 1 blade mace 6 white peppercorns 1 clove 2 level teaspoons mixed herbs 1 small onion or leek, sliced (14-2 oz.) 8 oz. artichokes $ level teaspoon pepper 2 level tablespoons flour + pint milk Chopped parsley

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