Fish Meagré Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

pieces of different sorts of fish, such as salmon, skate, soles, &c. ↝ Fish, raw [Fish]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a clove of garlick
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
some plain veal broth
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
white of eggs ↝ Egg, white only, raw [Eggs and omelets]
a little saffron ↝ Spices, saffron [Spices and Herbs]

Optional additions

celery ↝ Celery, raw [Vegetables and Vegetable Products]
rice ↝ Rice, cooked, NFS [Rice]

Instructions (7)

Take pieces of different sorts of fish, such as salmon, skate, soles, &c.
Sweat them till tender, with turnip, onion, celery, a clove of garlick, and a blade of mace.
Then add some plain veal broth.
Let all simmer together for half an hour.
Then strain and skim it free from fat.
Season with salt and cayenne pepper.
Clear it with white of eggs, and colour with a little saffron.

Original Text

Fish Meagré Soup.

Take pieces of different sorts of fish, such as salmon, skate, soles, &c. Sweat them till tender, with turnip, onion, celery, a clove of garlick, and a blade of mace; then add some plain veal broth. Let all simmer together for half an hour; then strain and skim it free from fat; season with salt and cayenne pepper; clear it with white of eggs, and colour with a little saffron.

N. B. It may be served up with celery or rice in it.

Notes

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