The soup and sauce book

by Elizabeth Douglas

Salmon Soup

¹⁄₂ lb. salmon
1 quart white stock
2 anchovies
¹⁄₂ head of celery
A piece of parsley
1 clove
1 gill cream
1 table-spoon white roux

Let half a pound of the salmon stew gently with the chopped anchovies, in two ounces of butter, for twenty minutes, being very careful that it does not brown. Add the stock, the celery, cut fine, parsley, spice and herbs. Bring to the boil. Add the white roux ([p. 12]). Simmer for an hour-and-a-half. Put through a tammy. Return to the fire. Add the boiling cream. Season and serve at once.