Conger-eel Soup

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a moderate sized conger-eel ↝ Fish, eel [Fish]
three or four quarts of water ↝ Water, tap [Tap water]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small leek ↝ Leeks [Onions]
the white heart of a cabbage cut up ↝ Cabbage, raw [Vegetables and Vegetable Products]
some parsley chopped small ↝ Parsley, raw [Not included in a food category]
a bunch of thyme ↝ Thyme, fresh [Spices and Herbs]
two table-spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
thin slices of bread ↝ Bread, vegetable [Yeast breads]

Instructions (9)

Cut up a moderate sized conger-eel in a stewpan with three or four quarts of water.
Let it simmer two or three hours till it breaks to pieces.
Rub it through a sieve, and pour back into the stewpan with a little butter.
Throw in a small leek, the white heart of a cabbage cut up, some parsley chopped small, and a bunch of thyme.
Mix two table-spoonfuls of flour in a pint of milk.
When the cabbage is done, throw it into the stewpan, stirring all the time, till it comes to a boil.
Let it boil ten minutes to take off the rawness of the flour.
Before dishing up, season with a little salt, as the salt is apt to curdle the milk if added before.
Have ready thin slices of bread in your tureen, and pour the soup over.

Original Text

Fish soups are largely used in some countries. In the Channel Islands a very good and nutritious soup is made of conger-eel according to the following directions:—
Cut up a moderate sized conger-eel in a stewpan with three or four quarts of water, and let it simmer two or three hours till it breaks to pieces. Rub it through a sieve, and pour back into the stewpan with a little butter. Throw in a small leek, the white heart of a cabbage cut up, some parsley chopped small, and a bunch of thyme. Mix two table-spoonfuls of flour in a pint of milk, and when the cabbage is done, throw it into the stewpan, stirring all the time, till it comes to a boil; then let it boil ten minutes to take off the rawness of the flour. Before dishing up, season with a little salt, as the salt is apt to curdle the milk if added before. Have ready thin slices of bread in your tureen, and pour the soup over.

Notes

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