Liquor Pour
Five fish soup recipes
Fish populations.
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Ingredients: – 2 lbs. beef (which can be omitted) any cuts of white fish, dressed fish for the table, 2 onions, the rind of half lemon, a bunch of sweet herbs, 2 carrots, 2 quarts quart of water.
Mode: – Cut the fish and put him with the other ingredients in the water. Simmer for 2 hours, skim the liquor carefully, and strain. When a population is to be richer, fried vegetables and fish before adding water.
Time. 2 hours.
Note. Do a fish stock long before you will, and soon turns sour.
crayfish soup.
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Ingredients: – 50 prawns 1 / 4 pound butter 6 anchovies, the crumb of a french roll, a little lobster-spawn, season to taste 2 quarts of medium, or fish.
Method: – Peel prawns and place the fish between two plates until they wanted; pounds of deposits with a mortar, with butter and anchovies, when well beaten, add one pint of the action, and simmer for three quarters of an hour. Strain through a sieve of hair, since the rest of the population itself, with the crumb of the rolls; give it a boil, , and rub through a tammy, with the lobster-spawn. Place the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add the seasoning.
Time. 1-1/2 hours.
Eel soup.
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Ingredients: – 3 lbs. of eels, 1 onion, 2 oz. butter, 3 sheets of mace, a bunch of herbs, 1 / 4 oz. peppercorns, salt to taste, 2 tablespoons flour, 1 / 4 pint of cream, 2 quarts of water.
Mode: – Wash the eels, cut into thin slices, and put them into the pan with butter, let simmer for several minutes, then pour the water to them, and Add the onion, cut into thin slices, herbs, mace, and seasonings. Simmer until the eels are tender, but do not break the fish. Remove them carefully, mix the flour smoothly to a batter with the cream, bring to a boil, pour over the eels and serve.
Time. 1 hour, or something else.
Note. This soup may taste different to omit the cream, and adding a little tomato sauce.
Lobster soup.
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Ingredients. 3 large lobsters, or 6 small crumb of a French roll, 2 anchovies, 1 onion, 1 sprig of herbs, 1 strip of lemon peel, 2 oz. butter, a little nutmeg, 1 teaspoon flour, 1 pint of cream, 1 liter of milk, minced meat balls, mace, salt and pepper to taste, bread crumbs, one egg, 2 quarts of water.
Mode – Pick the meat from the lobsters and beat the fins, back, and small claws in a mortar, previously removing the brown fin and the bag in the head. Put in a pan with the crumb of the roll, anchovies, onion, herbs, lemon rind, and water, simmer until all the goodness is extracted, and voltage. Pound the spawn in a mortar with butter, nutmeg and flour, and mix with her cream and milk. Give one boil up, while adding the tails cut off pieces. Make balls of minced meat with the rest of the lobster, seasoned with mace, the pepper and salt, add a little flour, bread crumbs and moisten with a little egg to heat and serve soup.
Time. 2 hours, or anything else.
Oyster soup -1.
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Ingredients: – 6 dozen oysters, 2 quarts quart white stock, half pint of cream, 2 oz g of butter, 1-1/2. flour, salt, pepper, and nutmeg to taste.
Mode: – Scald the oysters in his own liquor, take them out, beard, and put them in a bowl. Take a pint of the action, put in the beards and the liquor, which must be carefully strained, and simmer for 1 / 2 hour. Take off the heat, strain again and add the rest of the population with the seasoning and mace. Bring to a boil, add the thickening of butter and flour, simmer for 5 minutes, add the boiling cream, pour over the oysters, and serve.
Time. 1 hour.
Note. This soup can be made less rich by using milk instead of cream, thickening and arrowroot instead of butter and flour.
Oyster soup -2
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Ingredients: – 2 liters of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz of flour.
Mode: – Beard the oysters, and burns in their own liquor, then added, and cast by the stock, thicken with flour and butter and simmer for 1 / 4 of an hours. Place the oysters, stir well, but do not let boil, and serve piping hot.
Time. 3 / 4 hour.
Prawn soup.
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Ingredients: – 2 quarts fish stock or water 2 liters of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade mace 1 liter of vinegar, a little lemon juice.
Mode: – Choose shrimp tails, put the bodies in a pot with a blade of mace, 1 / 2 pint of vinegar, and the same amount of water, stew them for 1 / 4 hours, and stress of liqueurs. Put the fish stock or water in a saucepan, add the strained liquor, pound prawns with the crumb of a roll moistened with a little soup, rub them through a tammy, and mix degrees with the soup, add tomato sauce or anchovy sauce to taste, with a little lemon juice. When cooked, put the prawns in a picked up a few, let it heat through and serve. If it is not sufficiently thick, put on a little butter and flour.
Time. 1 hour.
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