Page:The Jewish Manual.djvu/39

 white pepper and salt, are sufficient seasonings a breakfast cup full of barley should be scalded and put in the stew-pan with the meat, if when done, the soup is thin and watery, a little prepared barley, mixed smoothly, should be stirred in.

SOUP DE POISSON, OR FISH SOUP. Make a good stock, by simmering a cod's-head in water, enough to cover the fish; season it with pepper and salt, mace, celery, parsley, and a few sweet herbs, with two or three onions, when sufficiently done, strain it, and add cutlets of fish prepared in the following manner: cut very small, well-trimmed cutlets from any fish, sole or brill are perhaps best suited; stew them in equal quantities of water and wine, but not more than will cover them, with a large lump of butter, and the juice of a lemon; when they have stewed gently for about fifteen or twenty minutes, add them to the soup, which thicken with cream and flour, serve the soup with the cutlets in a tureen; force-meat balls of cod's liver are sometimes added.