Fish Broth (Scotch)

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Stock base
Thickening
Garnish
Instructions (8)
  1. Make a good stock with fish heads and trimmings, together with one or two cheap whole fish such as haddock, whiting, etc., allowing a quart of water to each 11/2lb. of fish.
  2. Add to it a good bunch of herbs, a leek or two or a green onion or so, and some peppercorns.
  3. Let it all cook till the whole fish are cooked, when they must be lifted out.
  4. Now boil the rest to a mash, then rub it all through a coarse sieve.
  5. Thicken if necessary, with a little white roux.
  6. Return the whole fish cut into three or four pieces, or into neat fillets, to the soup.
  7. Add a little picked parsley.
  8. Let it all boil up together, and serve in a tureen.
Original Text · last edited 4 days ago
Fish Broth (Scotch).—Make a good stock with fish heads and trimmings, together with one or two cheap whole fish such as haddock, whiting, etc., allowing a quart of water to each 1½lb. of fish; add to it a good bunch of herbs, a leek or two or a green onion or so, and some peppercorns, let it all cook till the whole fish are cooked, when they must be lifted out. Now boil the rest to a mash, then rub it all through a coarse sieve. Thicken if neces sary, with a little white roux, return the whole fish cut into three or four pieces, or into neat fillets, to the soup, add a little picked parsley, let it all boil up together, and serve in a tureen.
Notes
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