Sir Henry Thompson’s Fish Soup

Ingredients

• three ounces of butter
• two carrots sliced
• one onion
• a shallot
• three cloves
• a little thyme
• some parsley
• three pints of cold water
• a small fresh haddock
• two whitings
• some salt
• a little pepper

Method

1. 1

   Put butter into a stewpan; add sliced carrots, onion, shallot, cloves, thyme, and parsley.

2. 2

   Fry gently until reddish, then add cold water and boil, skimming occasionally.

3. 3

   Add haddock and whitings, and simmer for two hours.

4. 4

   Remove bones and strain.

5. 5

   Boil fillets of whiting in stock, add parsley and chervil, and serve in a tureen.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 34. The excerpt below is the record exactly as published.

Sir Henry Thompson’s Fish Soup.— Put three ounces of butter into a stewpan ; add two carrots sliced, one onion and a shallot in thin slices, three cloves, a little thyme, and some parsley. Fry them gently till of a reddish tint, then add three pints of cold water. Let it boil, skimming occasionally. Then add a small fresh haddock, bones and all, cut up into pieces, SIR HENRY THOMPSON’S FISH SOUP +■ 61 and the head and bones of two whitings, reserving the fillets. (A cod’s head, or that of a turbot, or the fresh bones, head, and fins of two large soles, the fillets of which are required for another dish, may take the place of the foregoing.) Add some salt and a little pepper

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