|
Classic
Cook Books
< last page | next page >
page 107
pieces: cover them with water; and season them with mace, pepper, salt, an onion
stuck with cloves, ahead of celery, two parsley-roots sliced, and a bunch of
sweet herbs. Simmer an hour and a half closely covered, and then strain it off
for use. If for brown soup, first fry the fish brown in butter, and then do as
above. It will not keep more than two or three days.
Eel Soup.
Take three pounds of small eels: put to them two quarts of water, a crust of
bread, three blades of mace, some whole pepper, an onion, and a bunch of sweet
herbs: cover them close, and stew till the fish is quite broken; then strain it
off. Toast some bread, cut it into dice, and pour the soup on it boiling. A
piece of carrot may be put in at first. This soup will be as rich as if made of
meat. A quarter of a pint of rich cream, with a tea-spoonful of flour rubbed
smooth in it, is a great improvement.
Skate Soup.
Make it of the stock, for fish-soup (as directed in the last page); with an
ounce of vermicelli boiled in it, a little before it is served. Then add half a
pint of cream, beaten with the yolks of two eggs. Stir it near, but not on, the
fire. Serve it with a small French roll made hot in a Dutch oven, and then
soaked in the soup an hour.
Excellent Lobster Soup.
Take the meat from the claws, bodies, and tails, of six small lobsters: take
away the brown fur, and the bag in the head; beat the fins, chine, and small
claws, in a mortar. Boil it very gently in two quarts of water, with the crumb
of a French roll, some white pepper, salt, two anchovies, a large onion, sweet
herbs, and a bit of lemon-peel, till you have extracted the goodness of them
all. Strain it off. Heat the spawn in a mortar, with a bit of butter, a quarter
of a nutmeg, and a tea-spoonful of flour; mix it with a quart of cream. Cut the
tails into pieces, and give them a boil up with the cream and soup. Serve with
forcemeat-balls made of the remainder
< last page | next page >
Classic
Cook Books
|
