Food and feeding / by Sir Henry Thompson. With an appendix.

  • Thompson, Henry, Sir, bart., 1820-1904.
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Food and feeding / by Sir Henry Thompson. With an appendix. Source: Wellcome Collection.

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

    151/240 (page 137)
    quarter pound of butter, five large carrots, four onions, three heads of celer)'^, four shalots; all the foregoing to be cut in slices. One head of garlic (better omitted here), three cloves, two bay leaves, one sprig of thyme, twelve sprigs of parsley. Lightly fry them till they acquire a reddish colour. Add a bottle of dry Sauterne, and eight pints of water; boil, skim, and then add one ounce and a half of salt, and two pinches of mignonette pepper. Put in the stew-pan six or seven lbs. of gurnets cut into pieces; next add the bones of six whiting, keeping the fillets for clari- fying. Let it simmer for two hours on the side of the fire. When it is finished strain through a cloth. Pound the fillets of whiting with two whites of eggs; Clarify the consomme of fish with the whites of egg and fillets of whiting. The vegetables must be suffi- ciently fried to give the conso)mne a light tint. 0^;. cit. p. 348. The next, a simpler receipt, can be recommended. An Eng. after numerous trials, as an excellent family fish- soup. Put three oz. of butter into a stewpan; add two carrots sliced; one onion and a shalot, in thin slices; then cloves, a little thyme, and some parsley. Fry them gently until of a reddish tint; then add three pints of cold water. Let it boil, skimming occa- sionally. Then add a small fresh haddock, bones and all, cut up into pieces, and the head and bones of two whitings, setting aside the fillets. A cod’s head, or that of a turbot; or the fresh bones, head and fins of two large soles, the fillets of which arc required T