Sir Henry Thompson’s Fish Soup

Ingredients

• three ounces of butter
• two carrots sliced
• one onion and a shallot in thin slices
• three cloves
• a little thyme
• some parsley
• three pints of cold water
• a small fresh haddock

Method

1. 1

   Melt butter in a stewpan, add sliced carrots, onion, shallot, cloves, thyme, and parsley.

2. 2

   Fry until reddish, then add cold water and bring to a boil, skimming occasionally.

3. 3

   Add haddock cut into pieces and continue cooking.

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

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