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In Lent, and on Fast-days, I have eaten very good Soups abroad, that were made without any Flesh. And as that is not very common in England, I thought it convenient to bring over the Receipts with me, that we may know how to make the best of every thing about a Farm. To make Fish-Gravy for Soups.
To make this Fish-Gravy, which may serve for a Foundation of all Fish Soups, take Tench or Eels, or both, well scour'd from Mud, and their Outsides scour'd well with Salt; then pull out their Gills, and put them in a Kettle with Water, Salt, a bunch of sweet Herbs, and an Onion stuck with Cloves; boil these an hour and a half, and then strain off the Liquor thro' a Cloth: add to this the Peelings of Mushrooms well wash'd, or Mushrooms themselves cut small; boil these together, and strain the Liquor thro' a Sieve into a Stew-Pan, upon some burnt or fry'd Flower, and a little Lemon, which will soon render it of a good Colour, and delicate Flavour, fit for Soups, which may be varied according to the Palate, by putting in Pot-Herbs and Spices to every one's liking; this will keep good some time.
Take Beef-Gravy, an Onion, a little White-wine, some Horse-radish sliced, Lemon-peel, an Anchovy, a Bunch of Sweet-herbs, boil them well together, and strain off the Liquor, then put a Spoonful of Mushroom Ketchup to it, and thicken it with Butter mix'd with Flower: or for Fast-days the Gravy may be omitted, and in the place of it put Mushroom-Gravy, or a larger quantity of Mushroom-Ketchup, or some of the Fish-Gravy mention'd in February, which is good to put in Sauce for any sort of Fish.
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