No. 241 How to Make Fish Soup in Large Quantities for Distribution to the Poor
This kind of soup, it will be easily understood, is applicable only on the sea-coast, and wherever fish is to be had very cheap. Chop fine a dozen onions, some thyme, and winter savory, and put these into a copper, or some large pot, with about six gallons of water, one pound of butter, pepper and salt enough to season; allow the whole to boil for ten minutes, then thicken the broth with about four pounds of oatmeal, peasemeal, or flour; stir the soup continuously until it boils, and then throw in about fifteen pounds of fish cut up in one-pound size pieces, and also some chopped parsley; boil all together until the fish is done, and then serve out the soup to the recipients. All kinds of fish, except sprats, herrings, and pilchards, are equally well adapted for making fish soup, but codfish, cod’s heads, skate, eels, etc., and all glutinous fish, suit the purpose best.