Fish Soup

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Soup base
Fish
Seasoning
Addition
Instructions (7)
  1. Chop fine some onions.
  2. Put the chopped onions into a pot with enough water to furnish about half a pint for each person to be provided for.
  3. Set the pot on the fire to boil for ten minutes.
  4. Add your pieces of fish, of about four ounces each.
  5. Season with thyme, pepper, and salt.
  6. Boil the soup for about fifteen minutes longer.
  7. Serve with well-boiled potatoes.
Original Text
No. 118. Fish Soup. Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, cod's-heads, cod's-tails, or any fresh-water fish you may happen to catch when fishing, conger eels cut in slices, and almost any kind of fish which may come within reach of your means, are all more or less fit for making a good mess of soup for a meal. First, chop fine some onions, and put them into a pot with enough water to furnish about half a pint for each person to be provided for, and set this on the fire to boil for ten minutes; then add your pieces of fish, of about four ounces each; season with thyme, pepper, and salt, and boil the soup for about fifteen minutes longer, when it will be ready for dinner. Some well-boiled[61] potatoes will prove a welcome addition to this soup. Note.—This kind of fish soup will prove the more advantageous near the sea-coast, where inferior kinds of fish are always very cheap.
Notes
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