Whiting Soup

Ingredients

• a good-sized whiting
• a pennyworth of whitefish cuttings
• four gills of milk
• four of water
• a teaspoonful of salt
• four ounces of minced onion
• four ounces of carrot
• four ounces of turnip
• one of celery
• one of parsley-root
• a tablespoonful of horseradish shavings
• half an ounce of butter
• half an ounce of flour
• a tablespoonful of cream
• two tablespoonfuls of coarsely cut well blanched parsley

Method

1. 1

   Take off flesh from whiting, chop head, bones, and skin, add to fish cuttings.

2. 2

   Moisten with milk and water, add salt, bring to boil, skim, add vegetables, boil, then simmer for 45 minutes.

3. 3

   Strain broth, pound whiting with egg yolk and butter, pass through sieve.

4. 4

   Melt butter, mix in flour, moisten with broth and puree, boil, simmer, and serve with cream and parsley.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 1. The excerpt below is the record exactly as published.

half an ounce of butter has just been melted : stir over a low fire patiently till the almond grains turn a pale brown, then mix in half an ounce of flour, blend well, and add two gills of giblet broth, seasoning with a pinch of sugar, half a saltspoonful of mace, and the same of salt if required ; after bringing to the boil put the sauce into the bain-marie without straining, and on the point of serving stir into it a tablespoonful of good cream. Tartelettes d la Parmcniicr, which are prepared in this way, might accompany : — Make over a low fire a well-seasoned mixture of mashed potato, with yolks of egg and butter, not forgetting a dessert-spoonful of Parmesan, as for duchesses (see Menu xiv.) ; arrange this while hot in a dozen or more well-buttered small oval patty-pans, about two and a half inches long and one and a half across ; smooth them over and let them get cold in order to acquire the necessary shape. When cold turn them out, flour them, brush them over with a well-beaten egg, dust them over with very fine crumbs, and fry in boiling fat. Dilute a gill of strawberry jam with sufficient light claret to make enough syrup to fill a pint mould, put all into a stewpan with an ounce of soaked gelatine, a teaspoonful of lemon-juice, and the zest, boil up, stirring very carefully, then strain BLOATER TOASTS. 5 and cool it, colour it if required with a drop or two of cochineal, and add a glass of liqueur or brandy. Next decorate a plain mould with almonds, put it on ice, and pour your strawberry f- Straw- r _ . , , •' . Derry syrup syrup into it by degrees ; cover it over, moulded. and set it in ice for two hours ; turn it out, and serve it with cold custard in glasses, or plain cream. If in season, you can, of course, make the syrup with fresh strawberries, and when filling the mould you may add to its attractiveness by setting layers of whole fruit (fresh or preserved) in it in the style of a jelly. Remove the skin, head, and tail of a bloater, fry it in butter, let it get cold, and then pick all the meat off the bones, saving the roe ; pound these together in a mortar, and pass them through a wire sieve, using half an ounce of butter to assist the operation ; season well with pepper, adding a pinch of Nepaul and one of mace. Melt a quarter of an ounce of butter in a little stewpan, stir in a quarter of an ounce of flour, mix well and moisten with a gill of milk or broth, add enough of the bloater puree to thicken the sauce well, bringing it to the con- sistency of jam ; spread this liberally over four well- fried toasts which have been kept hot in the oven, dust over with grated Parmesan, and serve as hot as possible. The remainder of the bloater puree can be moistened in the same way only a little thinner, and used the next morning to mask a dish of poached eggs. MENU II, Febniary or March.) Potage a la poissonniere. Eperlans farcis, frits. Toumedos de veau a la Therfese. Pigeons sur croUtes. Salade culte. Crepes a I’eau de fleurs d’oranger. Biscuits a la fermifere. Procure a good-sized whiting, such as can generally be got for sixpence, and a pennyworth of whitefish “ cuttings ” ; order the whiting to be sent I. Whttefish untrimmed. Take off the flesh from the puree, fish in two long fillets, remove the skin from them and set them aside. Chop up the head, bones, and skin, and add them to the fish “ cuttings,” which should also be chopped up. Put this into a stewpan, moisten with four gills of milk and four of water, and put with it a teaspoonful of salt ; bring slowly to the boil ; then, after skimming, put in four ounces each of minced onion, carrot, and turnip, one of celery, one of parsley-root, and a tablespoonful of horseradish shavings. Boil, and then simmer for forty-five minutes. Now strain off the broth into a basin. Take a sauie-'p^Ln with an upright rim, put enough of the fish broth into it to yield a bath for the fillets one inch deep, boil, put in the fillets and a sherry-glass of chablis or sauternc, then simmer the fish till it is very 6 SMELTS STUFFED AND FRIED. 7 soft. Drain oflf the broth now, and return it to the bowl with the rest. Pound the whiting in a mortar with the yolk of a hard-boiled egg and half an ounce of butter ; pass this through a ^vire sieve. Take a stewpan, melt half an ounce of butter in it, stir in half an ounce of flour, keeping the fire low, mix for three minutes, and then begin to moisten with the fish broth, passing in the puree by degrees till all is ex- pended ; boil up once, and simmer for ten minutes ; then pass all through the hair sieve. Next heat up gently when required, bring almost to the boil, take off the fire, stir in a tablespoonful of cream and two table- spoonfuls of coarsely cut well blanched parsl

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