Fish Soup
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Wash and dry the fish, then cut into small pieces.
Place the fish into a saucepan with the stock, small-cut vegetables, parsley, and mace. Simmer for 30 minutes, then strain off the liquid.
Melt the Crisco in a pan, stir in the flour, then add the strained fish liquid and stir until it boils.
Remove from the heat and let cool slightly.
Beat the egg yolks with the cream and stir into the slightly cooled soup.
Reheat the soup gently without boiling to cook the eggs.
Season with salt, add a few drops of lemon juice and chopped parsley, and serve with small pieces of dry toast.
Original recipe, verbatim
Fish Soup
1 lb. cod, or other white fish 3 parsley sprigs
2 tablespoonfuls Crisco 1 blade mace
1 quart white stock, or half 2 egg yolks —
milk and half water ^ cupful cream
1 small carrot 1 lemon
1 small onion 2 tablespoonfuls flour
1 stalk celery 1 teaspoonful chopped parsley
Dry toast
Wash and dry fish and cut into small pieces. Put into saucepan with
stock, vegetables cut in small pieces, parsley and mace. Let these simmer
for half hour, then strain off liquid. Melt Crisco in pan, stir in flour,
then add fish liquor and stir till it boils. Draw it to the side of fire and let
cool slightly. Beat yolks of eggs with cream, and, when soup has cooled,
strain them in. Reheat soup without boiling it, to cook eggs. Season,
and add few drops lemon juice and chopped parsley. Serve with small
pieces of dry toast.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.