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Cod's Head Soup

(Soups.) - (The Lady's Own Cookery Book)

Take six large onions, cut them in slices, and put them in a stewpan,

with a quarter of a pound of the freshest butter. Set it in a stove to

simmer for an hour, covered up close; take the head, and with a knife

and fork pick all the fins you can get off the fish. Put this in a dish,

dredge it well with flour, and let it stand. Take all the bones of the

head and the remainder, and boil them on the fire for an hour, with an

English pint of water. Strain off the liquor through a sieve, and put it

to your onions; take a good large handful of parsley, well washed and

picked clean; chop it as fine as possible; put it in the soup; let it

just boil, otherwise it will make it yellow. Add a little cayenne

pepper, two spoonfuls of anchovy, a little soy, a little of any sort of

ketchup, and a table-spoonful of vinegar. Then put the fish that has

been set aside on the plate into the stewpan to the soup, and let it

simmer for ten minutes. If not thick enough add a small piece of butter

rolled in flour.

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