Recipes > Soup > How to Make Fish Soup in Large Quantities for Distribution to the Poor

How to Make Fish Soup in Large Quantities for Distribution to the Poor

Ingredients

  • 12 onions
  • thyme
  • winter savory
  • 6 gallons of water
  • 1 pound of butter
  • pepper
  • salt
  • 4 pounds of oatmeal, peasemeal, or flour
  • 15 pounds of fish
  • parsley

Instructions

This kind of soup, it will be easily understood, is applicable only on the sea-coast, and wherever fish is to be had very cheap. Chop fine the onions, some thyme, and winter savory, and put these into a copper, or some large pot, with the water, butter, pepper and salt enough to season; allow the whole to boil for ten minutes, then thicken the broth with the oatmeal, peasemeal, or flour; stir the soup continuously until it boils, and then throw in the fish cut up in one-pound size pieces, and also some chopped parsley; boil all together until the fish is done, and then serve out the soup to the recipients. All kinds of fish, except sprats, herrings, and pilchards, are equally well adapted for making fish soup, but codfish, cod's heads, skate, eels, etc., and all glutinous fish, suit the purpose best.

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Source

A Plain Cookery Book for the Working Classes (1852).


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