Tomato Soup

Ingredients

• 1 lb. fresh or preserved to- matoes
• 1 small blade of mace
• 1 bouquet garni
• 1 tablespoonful of crushed tapioca
• 1^ ozs. flour
• 2 ozs. butter
• ^ pint of milk
• 1 onion
• 3 cloves
• Pepper
• and salt

Method

1. 1

   Chop up the fish bones, put them together with the trimmings in a stew-pan, add about three pints of water, the onion (peeled and stuck with the cloves), the mace and bouquet.

2. 2

   Let it boil, skim, and simmer for about half an hour.

3. 3

   Cut the tomatoes into slices, melt the butter in a stew-pan and boil them over a bright fire.

4. 4

   Strain the fish stock into this.

5. 5

   Stir the milk into the flour and put with the soup, stir until it begins to boil, skim, and cook slowly for about half an hour.

6. 6

   Season with pepper and salt.

7. 7

   Rub through a fine sieve, boil again, stir in the tapioca, let simmer for another ten minutes, and serve.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 1. The excerpt below is the record exactly as published.

TOMATO SOUP. 1 lb. fresh or preserved to- matoes Fish bones and trimmings (those from a brill or plaice •will do nicely) 1 small blade of mace 1 bouquet garni 1 tablespoonful of crushed tapioca 1^ ozs. flour 2 ozs. butter ^ pint of milk 1 onion 3 cloves Pepper and salt

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