TODAY’S RECIPE
FISH SOUP 2 pounds fish (approx.). 1 ounce butter. , 1 ounce flour. 1 onion. ' 1 pint milk. 1 pint water. 2 or 3, cloves and peppercorns. Salt and pepper.
Clean and scale the fish and remove the skin. To remove the skin put the fish flat on paper or a board, make a cut just through the skin above the tail. Hold the tail firmly on the board and with a cloth in the other hand quickly tear off the skin up to the head. Remove the flesh as when filleting and set aside in a coql place. Put head, skin, bones and so on, on to cook in the cold water. Add onion, cloves and so on. Boil slowly about one hour. Strain. Return the strained liquid to the saucepan and add the fish. Cook slowly until the fish is quite cooked (about 20 to 30 minutes). Work all through a soup strainer and return to saucepan. Add milk and seasoning and stir in the butter and flour mixed to a smooth paste. Stir till boiling. Serve with small dice of toasted or fried bread. Any kind of fish may be used —red cod, red schnapper, terakihi, butter fish, and so on. ! ' SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19381027.2.121
Bibliographic details
Southland Times, Issue 23650, 27 October 1938, Page 15
Word Count
206TODAY’S RECIPE Southland Times, Issue 23650, 27 October 1938, Page 15
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