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Classic
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page 38
FISH STOCK.
Place a saucepan over the fire with a good sized piece of sweet butter, and a
sliced onion; put into that some sliced tomatoes, then add as many different
kinds of small fish as you can get--oysters, clams, smelts, pawns, crabs,
shrimps, and all kinds of pan-fish; cook all together, until the onions are well
browned; then add a bunch of sweet herbs, salt and pepper, and sufficient water
to make the required amount of stock. After this has cooked for half an hour
pound it with a wooden pestle, then strain and cook again until it jellies.
FISH SOUP.
Select a large, fine fish, clean it thoroughly, put it over the fire with a
sufficient quantity of water, allowing for each pound of fish one quart of
water; add an onion cut fine, and a bunch of sweet herbs. When the fish is
cooked, and is quite tasteless, strain all through a colander, return to the
fire, add some butter, salt and pepper to taste. A small tablespoonful of
Worcestershire sauce may be added if liked. Serve with small squares of fried
bread and thin slices of lemon.
LOBSTER SOUP, OR BISQUE.
Have ready a good broth made of three pounds of veal boiled slowly in as much
water as will cover it, till the meat is reduced to shreds. It must then be well
strained.
Having boiled one fine middle-sized lobster, extract all the meat from the body
and claws. Bruise part of the coral in a mortar, and also an equal quantity of
the meat. Mix them well together. Add mace, cayenne, salt and pepper, and make
them up into force-meat balls, binding the mixture with the yolk of an egg
slightly beaten.
Take three quarts of the veal broth, and put into it the meat of the lobster cut
into mouthfuls. Boil it together about twenty minutes. Then thicken it with the
remaining coral (which you must first rub through a sieve), and add the force
meat balls and a little butter rolled in flour. Simmer it gently for ten minutes
but do not let it come to a boil, as that will injure the color. Serve with
small dice of bread fried brown in butter.
OYSTER SOUP. No. 1.
Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one
teacupful of hot water; pepper, salt.
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