FIVE FISH SOUPS:-
Ingredients:- 2 lbs. Beef or veal (can be omitted), fillets of any type of white fish, fish prepared for the table, 2 onions, rind of 1/2 lemon, a bunch of sweet herbs, 2 carrots, 2 quarts water.
Method: Cut the fish and put it in water along with other ingredients. boil for 2 hours; Skim the wine carefully, and strain it. When a rich stock is desired, stir-fry vegetables and fish before adding water.
Time 2 hours.
Comment. Don’t make fish stock ahead of time, as it turns sour quickly.
Ingredients: – 50 crayfish, 1/4 pound butter, 6 anchovies, 1 slice French roll, a little lobster spawn, seasoning to taste, 2 quarts medium stock or fish stock.
Mode: – Peel the crayfish and place the fish between two plates until they are as desired; Pound the shells in a mortar with the butter and anchovies; After stirring well, add a pint of stock and boil for 3/4 of an hour. Strain through a fine-mesh strainer, reserving the remaining stock with the roll pieces; Give it a boil and rub the tammy with lobster spawn. Put the fish, but do not let the soup boil after rubbing it with Tommy. Add spices if needed.
Time 1-1/2 hours.
Ingredients:- 3 lbs. eel, 1 onion, 2 oz. butter, mace 3 blades, sweet parsley 1 bunch, 1/4 oz. Black pepper, salt as per taste, flour 2 tbsp, cream 1/4 pint, water 2 quarts.
Mode:- Wash the eel, cut it into thin slices, and put it into a stewpan with butter; Let them boil for a few minutes, then pour water over them and add onions, thin slices, herbs, mace, and spices. Boil until the peel is soft, but do not break the fish. Take them out carefully, mix the flour with the cream thoroughly into the batter, let it boil, pour over the eel and serve.
Time 1 hour, or more.
Comment – The taste of this soup can be different if a little ketchup is added instead of the cream.
Material – 3 large lobsters, or 6 small ones; a slice of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, rind of 1 lemon, 2 oz. butter, a little nutmeg, 1 teaspoon flour, 1-pint cream, 1 pint milk; Force meatballs, mace, salt, and pepper to taste, bread crumbs, 1 egg, 2 quarts water.
Mod:- Choose the meat from the lobster, and pound the fin, chin, and small claws in a mortar, before removing the brown fin and head bag. Put it in a stewpan with the rolls, anchovies, onions, herbs, lemon peel, and a splash of water; Cook on low flame till all the goodness comes out. Pound the sponge with butter, nutmeg, and flour in a mortar and mix with cream and milk. Bring to a boil, and at the same time add chopped tails. Make minced balls from the remaining lobster, season with mace, pepper, and salt, and add a little flour and some bread crumbs; Soak them in egg, warm, and serve in the soup.
Time 2 hours, or more.
Oyster soup – 1
Ingredients:- 6 dozen oysters, 2 quarts white stock, 1/2 pint cream, 2 oz. butter, 1-1/2 oz. Flour; Salt, pepper, and mace to taste.
Mode:- Burn the musk in your wine; Take them out, shave them, and put them in a tureen. Take a pint of stock, and pour in the lard and wine, which must be carefully filtered and boiled for 1/2 hour. Remove from the heat, strain again, and add the remaining stock along with the spices and mace. Bring it to a boil, thicken the butter and flour, simmer for 5 minutes, add to the boiling cream, pour over the oysters, and serve.
Time 1 hour.
Comment – This soup can be made less rich by using milk and butter instead of cream and thickening with arrowroot instead of flour.
Oyster Soup – 2
Ingredients: – 2 quarts good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. Flour
Method:- Mustache the musk, and rub them in your wine; Then add it to the broth, straining well; Thicken with butter and flour and boil for 1/4 hour. Pour in oysters, stir well, but do not let it boil, and serve very hot.
Time 3/4 hr.
Ingredients:- 2 quarts fish stock or water, 2 pints shrimp, a slice of French roll, anchovy sauce or mushroom ketchup to taste, 1 blade mace, 1-pint vinegar, and juice of a little lemon.
Method: Take out the tails of the prawns, put 1 mace, 1/2 pint vinegar, and the same amount of water in the carcasses; Boil for 1/4 hour and filter the liquor. Pour fish stock or water into a stewpan; Add the filtered wine, grind the prawns with the soup with a piece of slightly wet roll, rub with a tammy, and mix with the soup by degrees; Add ketchup or anchovy sauce to taste with a little lemon juice. When well cooked, add some selected prawns; Let them heat up and serve. If not thick enough, add a little butter and flour.
Time 1 hour.
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