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Fish- Soup disguised. 



Take carp, tench, jack, perch and eels, clean them and 

 scale them, then cut them into pieces and fry them in lard 

 until pardone, then put them into the stew-pan well cover- 

 ed with water, which season with salt, whole pepper, cloves 

 and alspice, add turnips, carrots, onions, parsnips, parsley- 

 roots, celery and pot-herbs ; let it boil two or three hours, 

 till the fish is quite in pieces, then strain the whole through 

 a tamis, and season further with Chili vinegar, eschalot 

 wine, anchovy sauce, catsup, and a glass or two of port 

 wine, let it boil up and then serve up for soup. This, if 

 properly arranged, will be so disguised as not to taste of 

 fish, and when cold is so gelatinous that it may be cut the 

 same as mock turtle soup. 



To serve it up as fish soup you must boil extra the dif- 

 ferent sorts of fish, as under the head of boiled fish, and 

 place them in the tureen in slices large enough for serving, 

 adding thereto vegetables boiled to a proper state for mix- 

 ing with the soup. 



