Skate Soup

Ingredients

• 2 lbs. Skate
• 4 Leeks
• 1 pint Milk
• 1 oz. Butter
• 2 Onions
• Flour
• Parsley
• Salt
• Pepper

Method

1. 1

   Wash the skate and hang it up for a day; skin it and separate the flesh from the bones.

2. 2

   Put the skin, bones, and trimmings into a soup pot with 2.5 quarts of water and bring to the boil.

3. 3

   Add leeks, onions, parsley, salt, and pepper; boil for an hour and a half, then strain.

4. 4

   In a basin, rub flour smooth with a little milk, add the rest of the milk, and stir well.

5. 5

   Add butter, chopped parsley, and skate flesh cut into small pieces; boil for twenty minutes, season to taste, and serve.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 6. The excerpt below is the record exactly as published.

SKATE SOUP. 2 lbs. Skate. 4 Leeks. Parsley. 2 Onions. Flour. 1 pint Milk. 20 COOKERY. sliced in the butter, and adding them to the stock; and instead of milk a little ketchup or brown gravy must be added. This soup may be made of any white fish in the same way. RICE SOUP. 2 quarts Stock. 4 large Leeks. 1 teacupful of whole Rice. Milk. Parsley. Salt and Pepper. Put into a pot 2 quarts of liquor in which a fowl or a knuckle of veal has been boiled. It may be improved by having a carrot and small turnip boiled along with it, which can be picked out at the last. Now add to the soup the white part of the leeks, cut up in very thin pieces, and the rice well washed, and boil for half-an-hour; then add a table-spoonful of parsley washed, dried, and chopped up very finely, a breakfast-cupful of good milk, and salt and pepper. After boiling for five minutes, the soup will be ready. BONE SOUP. Bones. 2 Carrots. 2 Onions. 1 Turnip. Parsley. Celery. Pepper and Salt. Milk. Take any mutton bones, or such as may have been in rolled mutton, and put them in a saucepan with 2 quarts of water; bring to the boil, then add 2 carrots, 1 turnip, 2 onions, and 2 potatoes, all cut up very finely ; chop up a good sprig of parsley and a piece of celery (if to be had), and add a teaspoonful of salt and a little pepper. Boil all for two hours, when 2 table-spoonfuls of flour, mixed smooth in a breakfast- cupful of milk, should be SOUPS. 21 added. Keep boiling for a quarter of an hour then take out the bones and 3erve. To make stock for kidney soup, take all the marrow from the shin of beef and put it into a soup pot with 2 quarts of water. Bring it to the boil. Add the carrot, turnip, and onions, cut up into pieces, and allow all to boil at least 3 hours, when it must be strained. Take a fresh ox kidney, wash it well and dry it. Re- move all the fat from the middle, and cut up the kidney into half-inch pieces. Put the butter in a stew-pan and let it get quite brown, but not burnt; then put in the pieces of kidney and fry them all round. When quite fried, stir in a table-spoonful of flour and mix it well till the flour has absorbed all the moisture in the pan, then add a teaspoonful of salt, half a teaspoonful each of pepper, dry mustard, and sugar, stirring all till they become a paste in the pan. Now add 2 breakfast- cupfuls of water, and stir over the fire till it boils. Set it on a slow part of the fire, and allow it all to boil for at least 2 hours, stirring frequently. Return the strained stock to the pot, and add the kidney to it. Mix in a basin the corn-flour and a little water, and pour this also into the pot with enough of salt to season the whole, stirring occasionally till it boils, when the soup is ready. This soup, if well made, requires no artificial brown- ing; it may be made still browner by leaving the skins on the onions, which must be well washed. KIDNEY SOUP. 1 lb. Sbin of Beef. 1 Ox Kidney. 1 oz. Butter

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