The Fisherman's Soup

Ingredients

• a quarter of a pound of butter
• six ounces of flour
• one quart of milk
• two quarts of stock
• two soles
• four cloves
• one blade of mace
• two bayleaves
• one spoonful of essence of anchovies
• one ditto of Harvey sauce
• half a saltspoonful of cayenne
• a little sugar and salt if required

Method

1. 1

   Melt butter, add flour, stir over slow fire.

2. 2

   Cool, then add milk and stock.

3. 3

   Add fish bones and trimmings with spices.

4. 4

   Boil for ten minutes, skim, cut fillets into pieces, add to soup, boil again, and add cream before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 22. The excerpt below is the record exactly as published.

The Fisherman's Soup. Put a quarter of a pound of butter into a stewpan, and when melted add six ounces of flour, stir well together over a slow fire a few minutes; when cool, add one quart of milk, and two quarts of stock; stir over a fire until boiling; having previously filleted two soles, add the bones and trimmings to the soup, with four cloves, one blade of mace, two bayleaves, one spoonful of essence of anchovies, one ditto of Harvey sauce, half a saltspoonful of cayenne, a little sugar and salt if required

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