Fish Soup
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a quart of milk
- a bunch of mixed herbs
Method
- When you buy fish and have it filleted, ask for the bones and trimmings to be sent also.
- Put a quart of milk to heat and add to it a bunch of mixed herbs, a few minced shallots, parsley, pepper and salt.
- Throw in your fish and cook for an hour.
- If you have any celery put in a piece, or two or three white artichokes.
- Strain the soup, taste it, and add more salt or more milk as you think necessary.
- Return to the pan.
- Take the yolk of an egg and just before taking the soup from the fire, stir it quickly in.
- This soup must never boil.
- It should be made out of the very white fish, excluding herring and mackerel.