Halibut Soup

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¾ cup cold boiled halibut.
  • 1 pint milk.
  • 1 slice onion.
  • Blade of mace.
  • 3 tablespoons butter.
  • tablespoons flour.
  • ½ teaspoon salt.
  • Few grains pepper.

Method

Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter, and flour, cooked together. Add salt, pepper, and the remaining butter in small pieces.