Cheap recipes for fish cookery / prepared by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: Cheap recipes for fish cookery / prepared by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    18/38
    paste, with half a pint of cold water, and stir it into the soup. Stir till it boils, then skim it well, and let it boil gently for an hour and a half. Strain it into a tureen, and add to it one pint of cooked rice and some pieces of cooked fish neatly cut up. Fish Soup (Brown). Ingredients. Three pounds of Fish or Fish Trimmings. Two ounces of Fat. [and Basil. Bunch of Herbs, Parsley, Bay-leaf, Marjoram, Thyme, One Onion. One Leek, three sticks of Celery. One small Carrot. Twelve whole Peppers ; Salt. Two ounces of Rice. Three quirts of Water. Three ounces of Flour. Chop up the onion, leek, celery, and carrot. Add the flour, pepper, salt, herbs, and fry them a nice brown in the fat. Put the lid on the saucepan, and let these cook for about ten minutes. Take care it does not burn. Then add three quarts of cold water, and the fish cut up. Stir till it boils. Let it boil for one hour, then strain it, and put into the tureen about two ounces of rice, previously boiled, and a little shredded carrot, cooked separately. Pour the soup on these, and serve. Curried Fish. One pound of Fish. One Apple or a stick of Rhubarb. Two ounces of Fat or Butter. Two Onions; one pint of Water or Fish Liquor. One tablespoonful of Curry Powder. One tablespoonful of Flour. Salt and Pepper. A teaspoonful of Lemon Juice or Vinegar. Cut up the onion, apple, or rhubarb into small pieces and put them into a saucepan with the butter or fat, and let