In Lent, and on Fast-days, I have eaten very good Soups abroad, that were
made without any Flesh. And as that is not very common in _England_, I
thought it convenient to bring over the Receipts with me, that we may know
how to make the best of every thing about a Farm.
To make Fish-Gravy for Soups.
To make this Fish-Gravy, which may serve for a Foundation of all Fish
Soups, take Tench or Eels, or both, well scour'd from Mud, and their
Outsides scour'd well with Salt; then pull out their Gills, and put them in
a Kettle with Water, Salt, a bunch of sweet Herbs, and an Onion stuck with
Cloves; boil these an hour and a half, and then strain off the Liquor thro'
a Cloth: add to this the Peelings of Mushrooms well wash'd, or Mushrooms
themselves cut small; boil these together, and strain the Liquor thro' a
Sieve into a Stew-Pan, upon some burnt or fry'd Flower, and a little Lemon,
which will soon render it of a good Colour, and delicate Flavour, fit for
Soups, which may be varied according to the Palate, by putting in Pot-Herbs
and Spices to every one's liking; this will keep good some time. When you
make any of this into Soup, remember to put a Glass of white Wine into your
Soup a little before you serve it.
A Foundation for Herb Soups.
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