Fish Broth

Ingredients

• two ounces of butter
• two carrots
• one onion
• half a head of celery
• three pints of boiling water
• salt to taste
• white pepper to taste

Method

1. 1

   Fry vegetables in butter, add fish and boiling water, season, and boil for forty minutes.

2. 2

   Strain the broth.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 11. The excerpt below is the record exactly as published.

fish broth ; let it boil, skim, and strain as above. 21. VEGETABLE GRAVY. Proceed in the same way as for fish gravy. 22. POLISH SOUP. Bake eight large potatoes in the oven, peel, and put them into a stewpan with two ounces of butter and one pint of chicken broth. Set the stewpan on the fire, and stir with a wooden spoon until the potatoes are well mashed ; then pass them through a sieve into the stewpan again with three pints of hot chicken broth ; simmer and stir gently for a few minutes. Meantime put in a basin the yolks of four eggs, two ounces of fresh melted butter, half a pint of cream, a little grated nutmeg, salt to taste, a tablespoon ful of grated parmesan cheese and the same quantity of powdered sugar ; mix these Nvell together with a whisk, and pour them into a soup- tureen with four spoonfuls of tagliatelli (see Paste) previously cooked in beef gravy; then pour the thick boiling broth over it, stir till well mixed, and serve. 23. COND^ SOUP. Put two pounds of coloured haricot beans if fresh, or one pound if dry, into a stewpan, together with one partridge, a slice of gammon, and three pints of chicken broth properly seasoned with salt and pepper. Set it to PRACTICAL HOUSEHOLD COOKERY. 25 the boil, and after an hour or so of boiling take the partridge and ham out; pass the beans through a sieve by rubbing with a wooden spoon ; put it in the stewpnn again with the broth ; let it simmer for five or six minutes longer; then pour it into a soup-tureen with three spoon- fuls of croiitons * fried in butter or quenelles. Note, — If dry beans are used, take care to soak them in water at least ten hours previous to boiling. 24. pur£e cressy soup. Fry for ten minutes in a stewpan with two ounces of butter, eight ordinary-sized carrots, one onion, and two heads of celery, all shred fine ; also a pint of fresh haricot beans ; after which, add one quart of good broth ; salt and pepper to taste. Let it boil for an hour and a half ; then pass the vegetables through a fine sieve by rubbing in the usual way ; pour the purt^'e back to the stewpan with the remainder of the broth, to which another quart must be added, and about an ounce of sugar. Let it again boil gently for half an hour, without forgetting to stir the pur6e ; then pour it into a soup-tureen, with a few slices of bread cut thin. If this soup should be required "maigre,''t use plain water instead of broth, and before serving take the yolks of four eggs and two ounces of butter; whisk these well, and pour it into the soup-tureen as in No. 22. 25. FISH BROTH. Fish with plenty of bone (the flesh of which is generally firm) is the best for soup ; and the greater the variety used * Crofttons are slices of cmmlM of bread out in small dice and fried ID claiified butter to a nice golden colour, t ** Maigre " means food made without meat of any kind. 26 PRACTICAL HOUSEHOLD COOKERY. the better the broth. Fry in a stewpan with two ounces of butter until nicely browned, two carrots, one onion, and half a head of celery, all sliced fine ; then add the different sorts of fish previoasly deaned and cut into pieces four inches long, with three pints of boiling water; salt and white pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.