Fish Soup
A historical recipe from How to Cook in Casserole Dishes, by Marion Harris Neil.
A historical recipe
How to Cook in Casserole Dishes, by Marion Harris Neil. Project Gutenberg eBook #61720.
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 How to Cook in Casserole Dishes, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #61720 (https://www.gutenberg.org/ebooks/61720). 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
- 1 lb. haddock
- 1 tablespoonful chopped parsley Salt
- 2 stalks celery
- 1 large onion
Method
- 1 lb.
- haddock or flounder Some fish bones or skin 2 stalks celery 2 heaping tablespoonfuls (2 ozs.) flour ½ pint (1 cup) milk 1 bay leaf 1 large onion 2 quarts (8 cups) water or stock 1 heaping tablespoonful (1 oz.) butter 1 tablespoonful chopped parsley Salt and pepper to taste Skin and fillet the fish.
- Put the fish bones, skin, and any other fish trimmings into an earthenware pot with the stock or water and the salt;
- bring to the boil and skim well, add the bay leaf, the onion, and celery cut into small pieces;
- simmer for one and a half hours;
- then strain.
- Melt the butter in the pan, add the flour, stir till smooth, then add the milk;
- allow this to boil for four minutes, add the soup, the parsley, and the fish cut into small pieces;
- season nicely, simmer for fifteen minutes, and serve hot.