FISH SOUP
Select a large, fine fish, clean it thoroughly,
put it over the fire with a sufficient quantity
of water, allowing for each pound of fish one
quart of water; add an onion cut fine and a
bunch of sweet herbs. When the fish is cooked,
and is quite tasteless, strain all through a
colander, return to the fire, add some butter,
salt and pepper to taste. A small tablespoonful
of Worcestershire sauce may be added if liked.
Serve with small squares of fried bread and thin
slices of lemon.
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