Five Fish Soup
July 14, 2019
Fish stock
Ingredients: two lbs. of beef or veau (these will be omitted), any reasonably white fish trimmings, of fish that ar to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, two quarts of water.
Mode:- split the fish, and put it, with the opposite ingredients, into the water. Simmer for two hours; skim the liquor rigorously, and strain it. once a richer stock is needed, fry the vegetables and fish before adding the water.
Time. 2 hours.
Note. don't build fish stock long before it's wished, because it presently turns bitter.
Crayfish soup
Ingredients: fifty crayfish, 1/4 lb. of butter, half-dozen anchovies, the crumb of one French roll, a touch lobster-spawn, seasoning to style, two quarts of medium stock or fish stock.
Mode:- Shell the crayfish, and place the fish between 2 plates till they're wanted; pound the shells in a very mortar, with the butter and anchovies; once well crushed, add a pint of stock, ANd simmer for 3/4 of an hour. Strain it through a hair sieve, place the rest of the stock to that, with the crumb of the rolls; provides it one boil, and rub it through a tammy, with the lobster-spawn. place within the fish, however don't let the soup boil, once it's been rubbed through the tammy. If necessary, add seasoning.
Time. 1-1/2 hour.
Eel soup
Ingredients: three lbs. of eels, 1 onion, 2 oz. of butter, three blades of mace, one bunch of sweet herbs, 1/4 oz. of peppercorns, salt to style, two tablespoonfuls of flour, 1/4 pint of cream, two quarts of water.
Mode:- Wash the eels, cut them into skinny slices, and place them within the saucepan with the butter; allow them to simmer for some minutes, then pour the water to them, and add the onion, cut in skinny slices, the herbs, mace, and seasoning. Simmer until the eels ar tender, however don't break the fish. Take them out rigorously, combine the flour swimmingly to a batter with the cream, bring it to a boil, pour over the eels, and serve.
Time. 1 hour, or rather a lot of.
Note. This soup is also tasteful otherwise by omitting the cream, and adding a touch condiment.
Lobster soup
Ingredients. three giant lobsters, or half-dozen little ones; the crumb of a French roll, two anchovies, 1 onion, one little bunch of sweet herbs, one strip of lemon-peel, 2 oz. of butter, a touch nutmeg, one containerful of flour, one pint of cream, one pint of milk; dressing balls, mace, salt and pepper to style, bread crumbs, 1 egg, two quarts of water.
Mode:- choose the meat from the lobsters, and beat the fins, chine, and little claws in a very mortar, antecedently getting rid of the brown fin and also the bag within the head. place it in a very saucepan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and also the water; simmer gently until all the goodness is extracted, and strain it off. Pound the spawn in a very mortar, with the butter, nutmeg, and flour, and blend with it the cream and milk. offer one boil up, at identical time adding the tails cut in items. build the dressing balls with the rest of the lobster, seasoned with mace, pepper, and salt, adding a touch flour, and some bread crumbs; moisten them with the egg, heat them within the soup, and serve.
Time. 2 hours, or rather a lot of.
Oyster soup -1
Ingredients: half-dozen dozen of oysters, two quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to style.
Mode:- Scald the oysters in their own liquor; take them out, beard them, and place them in a very serving dish. Take a pint of the stock, place within the beards and also the liquor, that should be rigorously strained, ANd simmer for 1/2 an hour. Take it off the hearth, strain it once more, and add the rest of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for five minutes, stir within the boiling cream, pour it over the oysters, and serve.
Time. 1 hour.
Note. This soup will be created less wealthy by victimisation milk rather than cream, and thickening with arrowroot rather than butter and flour.
Oyster soup -2
Ingredients: two quarts of excellent mutton broth, half-dozen dozen oysters, 2 oz. butter, 1 oz. of flour.
Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, ANd simmer for 1/4 of an hour. place within the oysters, stir well, however don't let it boil, and serve very popular.
Time. 3/4 hour.
Prawn soup
Ingredients: two quarts of fish stock or water, two pints of prawns, the crumbs of a French roll, sauce or mushroom condiment to style, one blade of mace, one pint of vinegar, a touch lemon-juice.
Mode:- sense the tails of the prawns, place the bodies in a very saucepan with one blade of mace, 1/2 pint of vinegar, and also the same amount of water; stew them for 1/4 hour, and strain off the liquor. place the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a touch of the soup, rub them through a tammy, and blend them by degrees with the soup; add condiment or sauce to style, with a touch lemon-juice. once it's well roast, place in a very few picked prawns; allow them to get completely hot, and serve. If not thick enough, place in a very very little butter and flour.
Time. 1 hour.
Ingredients: two lbs. of beef or veau (these will be omitted), any reasonably white fish trimmings, of fish that ar to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, two quarts of water.
Mode:- split the fish, and put it, with the opposite ingredients, into the water. Simmer for two hours; skim the liquor rigorously, and strain it. once a richer stock is needed, fry the vegetables and fish before adding the water.
Time. 2 hours.
Note. don't build fish stock long before it's wished, because it presently turns bitter.
Crayfish soup
Ingredients: fifty crayfish, 1/4 lb. of butter, half-dozen anchovies, the crumb of one French roll, a touch lobster-spawn, seasoning to style, two quarts of medium stock or fish stock.
Mode:- Shell the crayfish, and place the fish between 2 plates till they're wanted; pound the shells in a very mortar, with the butter and anchovies; once well crushed, add a pint of stock, ANd simmer for 3/4 of an hour. Strain it through a hair sieve, place the rest of the stock to that, with the crumb of the rolls; provides it one boil, and rub it through a tammy, with the lobster-spawn. place within the fish, however don't let the soup boil, once it's been rubbed through the tammy. If necessary, add seasoning.
Time. 1-1/2 hour.
Eel soup
Ingredients: three lbs. of eels, 1 onion, 2 oz. of butter, three blades of mace, one bunch of sweet herbs, 1/4 oz. of peppercorns, salt to style, two tablespoonfuls of flour, 1/4 pint of cream, two quarts of water.
Mode:- Wash the eels, cut them into skinny slices, and place them within the saucepan with the butter; allow them to simmer for some minutes, then pour the water to them, and add the onion, cut in skinny slices, the herbs, mace, and seasoning. Simmer until the eels ar tender, however don't break the fish. Take them out rigorously, combine the flour swimmingly to a batter with the cream, bring it to a boil, pour over the eels, and serve.
Time. 1 hour, or rather a lot of.
Note. This soup is also tasteful otherwise by omitting the cream, and adding a touch condiment.
Lobster soup
Ingredients. three giant lobsters, or half-dozen little ones; the crumb of a French roll, two anchovies, 1 onion, one little bunch of sweet herbs, one strip of lemon-peel, 2 oz. of butter, a touch nutmeg, one containerful of flour, one pint of cream, one pint of milk; dressing balls, mace, salt and pepper to style, bread crumbs, 1 egg, two quarts of water.
Mode:- choose the meat from the lobsters, and beat the fins, chine, and little claws in a very mortar, antecedently getting rid of the brown fin and also the bag within the head. place it in a very saucepan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and also the water; simmer gently until all the goodness is extracted, and strain it off. Pound the spawn in a very mortar, with the butter, nutmeg, and flour, and blend with it the cream and milk. offer one boil up, at identical time adding the tails cut in items. build the dressing balls with the rest of the lobster, seasoned with mace, pepper, and salt, adding a touch flour, and some bread crumbs; moisten them with the egg, heat them within the soup, and serve.
Time. 2 hours, or rather a lot of.
Oyster soup -1
Ingredients: half-dozen dozen of oysters, two quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to style.
Mode:- Scald the oysters in their own liquor; take them out, beard them, and place them in a very serving dish. Take a pint of the stock, place within the beards and also the liquor, that should be rigorously strained, ANd simmer for 1/2 an hour. Take it off the hearth, strain it once more, and add the rest of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for five minutes, stir within the boiling cream, pour it over the oysters, and serve.
Time. 1 hour.
Note. This soup will be created less wealthy by victimisation milk rather than cream, and thickening with arrowroot rather than butter and flour.
Oyster soup -2
Ingredients: two quarts of excellent mutton broth, half-dozen dozen oysters, 2 oz. butter, 1 oz. of flour.
Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, ANd simmer for 1/4 of an hour. place within the oysters, stir well, however don't let it boil, and serve very popular.
Time. 3/4 hour.
Prawn soup
Ingredients: two quarts of fish stock or water, two pints of prawns, the crumbs of a French roll, sauce or mushroom condiment to style, one blade of mace, one pint of vinegar, a touch lemon-juice.
Mode:- sense the tails of the prawns, place the bodies in a very saucepan with one blade of mace, 1/2 pint of vinegar, and also the same amount of water; stew them for 1/4 hour, and strain off the liquor. place the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a touch of the soup, rub them through a tammy, and blend them by degrees with the soup; add condiment or sauce to style, with a touch lemon-juice. once it's well roast, place in a very few picked prawns; allow them to get completely hot, and serve. If not thick enough, place in a very very little butter and flour.
Time. 1 hour.