Use six slices of cod, hake or flounder. Mince four onions very fine and then place the onions in a Saucepan with
Three tablespoons of cooking oil.
Cook until tender, but not brown; then add
One cup of tomatoes rubbed through a fine sieve,
One bunch of potherbs,
Three pints of water.
Bring to a boil and cook slowly for twenty minutes and then add the fish. Cook gently for thirty minutes and then add
Six tablespoons of flour dissolved in
- One-half cup of water,
- One and one-half teaspoons of salt,
- One teaspoon of paprika,
- Juice of one lemon,
- Grated rind of one-quarter lemon.
Bring to a boil and cook for five minutes. Now lift the fish on slices of nicely toasted bread and strain over this the SOUP. Garnish with finely chopped parsley and one tablespoon of grated cheese.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss