Fish Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

heads, tails, and fins, of any sort of flat fish or haddock ↝ Fish, raw [Fish]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
anchovy
ketchup ↝ Ketchup [Tomato-based condiments]
fish in thick pieces ↝ Fish, raw [Fish]

Instructions (6)

Stew the heads, tails, and fins, of any sort of flat fish or haddock.
Strain the stewed fish parts.
Thicken the strained liquid with a little flour and butter.
Add pepper, salt, anchovy, and ketchup, to taste.
Cut the fish in thick pieces.
Let the fish pieces stew gently till done.

Original Text

Fish Soup.

Stew the heads, tails, and fins, of any sort of flat fish or haddock. Strain and thicken with a little flour and butter; add pepper, salt, anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let them stew gently till done.

Notes

—