Recipes > Soup > Veloute with Mackerel

Veloute with Mackerel


Clean, prepare, and cut in pieces about one inch and a half long, a mackerel weighing about one pound and a half; fry it with two ounces of butter till it turns rather brown, then cover with nearly a quart of water; add a few slices of carrot, same of turnip, a small onion, two or three stalks of parsley, salt, pepper, a clove of garlic, and a stalk of celery if handy; boil slowly for about an hour; mash gently through a colander, put what has passed through the colander back on the fire, add a little butter, give one more boil, turn into the soup dish over croutons, and serve.


Print recipe/article only


Hand-Book of Practical Cookery (1884).

comments powered by Disqus