Skate Soup (Potage de Raie)

Ingredients

• 1| lbs. skate
• 3 pts. cold water
• Rind of 1 lemon
• 1 blade of mace
• Some parsley stalks
• stick horse radish
• 1 onion
• 1 oz. vermicelli
• A small bunch of herbs
• Pepper and salt

Method

1. 1

   Wash the fish carefully and put it into a saucepan with the cold water and a little salt.

2. 2

   Bring to the boil, skim well, and simmer for half an hour.

3. 3

   Lift out the skate, remove the best pieces of flesh from the bones, and return the bones to the pan.

4. 4

   Add the onions, horse radish, lemon rind, parsley stalks, mace, and herbs.

5. 5

   Let this boil for two hours, then strain through a sieve.

6. 6

   Return the liquor to the saucepan with the broken vermicelli.

7. 7

   Boil gently for fifteen minutes, season with pepper and salt, and add the pieces of skate.

8. 8

   Serve with toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 99. The excerpt below is the record exactly as published.

Skate Soup (Potage de Raie) 1| lbs. skate. 3 pts. cold water. Rind of 1 lemon. 1 blade of mace. Some parsley stalks. stick horse radish. 1 onion. 1 oz. vermicelli. A small bunch of herbs. Pepper and salt

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