white pepper and salt, are sufficient seasonings
a breakfast cup full of barley should be scalded
and put in the stew-pan with the meat, if when
done, the soup is thin and watery, a little
prepared barley, mixed smoothly, should be
stirred in.
SOUP DE POISSON, OR FISH SOUP.
Make a good stock, by simmering a cod's-head
in water, enough to cover the fish; season it
with pepper and salt, mace, celery, parsley, and
a few sweet herbs, with two or three onions,
when sufficiently done, strain it, and add cutlets
of fish prepared in the following manner: cut
very small, well-trimmed cutlets from any fish,
sole or brill are perhaps best suited; stew them
in equal quantities of water and wine, but not
more than will cover them, with a large lump of
butter, and the juice of a lemon; when they have
stewed gently for about fifteen or twenty minutes,
add them to the soup, which thicken with
cream and flour, serve the soup with the cutlets
in a tureen; force-meat balls of cod's liver are
sometimes added.
