Scate or Thornback Soup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
2.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Soup Base
Filling
Instructions (15)
  1. Skin the scate or thornback and boil it in six quarts of water.
  2. When it is enough, take it up, pick off the flesh and lay it by.
  3. Put the bones again into the pot with about two pounds of any fresh fish, a very little piece of lemon-peel, a bundle of sweet herbs, whole pepper, two or three blades of mace, a little piece of horse-raddish, the crust of a penny-loaf, a little parsley.
  4. Cover it close, and let it boil till there is about two quarts.
  5. Strain it off.
  6. Add an ounce of vermicellis and set it on the fire.
  7. Let it boil softly.
  8. In the mean time, take a french roll, cut a little hole in the top, and take out the crumb.
  9. Fry the crust brown in butter.
  10. Take the flesh off the fish you laid by, and cut it into little pieces.
  11. Put it into a sauce-pan with two or three spoonfuls of the soup.
  12. Shake in a little flour, put in a piece of butter, a little pepper and salt.
  13. Shake them together in the sauce-pan over the fire till it is quite thick.
  14. Fill the roll with the mixture.
  15. Pour your soup into your dish, let the roll swim in the middle, and send it to table.
Original Text
TAKE two pounds of scate or thornback, skin it and boil it in fix quarts of water. When it is enough, take it up, pick off the flesh and lay it by; put in the bones again, and about two pounds of any fresh fish, a very little piece of lemon-peel, a bundle of sweet herbs, whole pepper, two or three blades of mace, a little piece of horse-raddish, the crust of a penny-loaf, a little parsley, cover it close, and let it boil till there is about two quarts; then strain it off, and add an ounce of vermicellis, set it on the fire, and let it boil softly. In the mean time take a french roll, cut a little hole in the top, take out the crumb, fry the crust brown in butter, take the flesh off the fish you laid by, cut it into little pieces, put it into a sauce-pan, with two or three spoonfuls of the soup, shake in a little flour, put in a piece of butter, a little pepper and salt, shake them together in the sauce-pan over the fire till it is quite thick, then fill the roll with it, pour your soup into your dish, let the roll swim in the middle, and send it to table.
Notes
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