Skate Soup (a meagre soup)
From Cassell's dictionary of cookery, 1892
Serves 6
Maintains a meagre character.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1816. The excerpt below is the record exactly as published.
Skate Soup (a meagre soup). — Take four pounds of skate, and boil them in four quarts of water till the water is reduced one-half ; then add six onions, some turnips, celery, carrots, sweet herbs, and parsley. When boiled enough, strain, and thicken with butter rolled in flour. Fry the inside of a roll, chop up some of the fish with a little parsley and butter, and add these to the soup before serving. Two or three anchovies, some anchovy sauce, or a red her- ring
Cook this with the app: pantry check, scaling, and the assistant.