Fish Soup
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 quarts of broth
- 2 lbs. of halibut
- two quarts of the strained stock
- 2 onions
Method
- 2 quarts of broth;
- 2 lbs.
- of halibut, rock, or other white fish;
- 2 onions;
- salt and cayenne;
- juice of half a lemon;
- dripping for frying.
- Cut the fish into neat strips;
- take out the bones.
- Remove the fat from the cold pot-liquor set by yesterday, put in the fish-bones, and put on to stew down.
- Fry the sliced onions;
- drain from the fat;
- lay in the bottom of your soup-pot;
- put the fish upon them;
- put in a little broth, and simmer gently one hour.
- Take out the fish, dredge each piece with flour, and return to the kettle.
- Cover with two quarts of the strained stock, and cook, slowly, half an hour.
- Add cayenne and lemon, and pour out.