FISH SOUP.
I have frequently mentioned the value of fish broth in regard to the cooking generally of fish. I may now go on to the subject of fish soup; for the broth I. have discribed merely requires a little development to yield this very acceptable form of nourishment. It will be seen in the chapter on the subject, that a milagutannir (Ang : mulligatawny) made with a strong decoction of fish equals, if it does not surpass, the commoner preparation upon a chicken or mutton broth foundation.
All you have to do is to cut it into pieces, after cleaning them, as many fish as you can spare¹—say two or three pounds
of little fish—with the heads, tails, &c., of two large ones, and put these with some salt and black pepper, half an ounce of the former to a quarter of the latter, six ounces of onions,
six of carrots, and a good allowance of savoury herbs—bottled or fresh as the case may be—into a roomy stew-pan; to cover all wih cold water, and bring it to the boil, skimming the surface during the process; after this, to let it simmer slowly for a couple of hours, then to strain it off and let it get cool. The broth thus obtained can now be used for mulligatunny, as explained in Chapter XXIX. To convert it into a fish con-
sommé:—