A Very Fine Fish Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe.


  • 3 oz. (90 g.) butter
  • 3 oz. (90


Melt the butter in a large saucepan, stir in the flour, and cook for 2 or 3 minutes without browning. Slowly stir in the milk and then all the stock. Add the trimmings and bones of the soles, the anchovy essence and all the herbs, spices and seasonings except the parsley. Let it boil quite briskly for 10 minutes, stirring often. Strain and gently lower all the small fillets of sole into the liq