Red-Herring Soup

Ingredients

• 1 1 pints of split peas
• two finely-chopped carrots
• three boned anchovies
• one large onion stuck with two cloves
• one red Herring
• lqt. of cold water
• a small lump of butter
• a few drops of mushroom ketchup
• the white part of a head of celery

Method

1. 1

   Soak split peas overnight.

2. 2

   Put in a saucepan with carrots, anchovies, onion, herbs, and Herring; season, add cold water, and simmer until vegetables are tender.

3. 3

   Pass through a sieve, add celery, butter, and mushroom ketchup; simmer for half an hour.

4. 4

   Serve with fried bread or toast and dried powdered mint.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 110. The excerpt below is the record exactly as published.

Red-Herring Soup.— Soak I 1 pints of split peas for one night, having first washed them. On the following day, put them in a saucepan with two finely-chopped carrots, three boned anchovies, one large onion stuck with two cloves, a bunch of sweet herbs, and one red Herring ; season with pepper and salt, pour in lqt. of cold water, and simmer gently till the vegetables are tender. Pass the whole through a fine hair sieve into another saucepan, then put in the white part of a head of celery cut in slices, a small lump of butter, and a few drops of mushroom ketchup

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