Recipe Manuscript

Fisherman'S Soup

Name: Fisherman'S Soup
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 6
Cuisine: European
Ingredients: 115 g unsalted butter; 170 g plain (all-purpose) flour; 950 ml whole milk; 1.9 liters fish stock (or light chicken stock); 2 whole soles (approximately 700–800 g total), filleted; bones and trimmings reserved; 2 whole cloves; 1 blade of mace (or 1/4 tsp ground mace); 2 bay leaves; 1 tbsp anchovy essence (sub: 2 tsp fish sauce); 1 tbsp Worcestershire sauce (substitute for Harvey Sauce); 1 ml (large pinch) cayenne pepper; 1 pinch granulated sugar; Salt to taste; 1/2 bunch flat-leaf parsley, picked and chopped; 120 ml double cream

1856

From the treasured pages of Recipe book of Charles Ellice, Colonel, 24th Regiment

Written by Charles Ellice, Colonel

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1856

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Fisherman'S Soup

"Melt a 1/4 lb of butterr in a Stew Pan. and add 6 oz: of Flour. - Stir well together over a slow fire - when cool add one qt of Milk - & 2 qts of Stock - stir over the fire till boiling having previously filleted 2 soles - add the bones and trimming: to the Soup. with 2 cloves - 1 blade of mace - 2 bay leaves. 1 spoonful of Ess: of Anchovy. 1 Do Harvey Sauce - 1/2 a salt spoonful of Cayenne a little Sugar - salt. let the whole boil quickly at the corner for 10 minutes keeping it well skimmed - Cut each fillet of sole into 6 pieces put them into another stew pan with half a handful of picked Parsley. Pour the soup through a hand sieve over the fish boil again 10 minutes add a gill of cream & it is ready.-"

Note on the Original Text

In the mid-1800s, recipes were often terse, assuming cooks' familiarity with basic kitchen procedures. Measurements might reference weights (ounces, pounds), volumes (quarts, gills), and elusive spoons (a 'salt spoon' was about 1 ml). Spelling quirks like 'Ess: of Anchovy' for essence and 'Do' for ditto were common shorthand, and brand names like 'Harvey Sauce' indicated specific contemporary products. Instructions signaled pacing ('boil quickly at the corner') and prioritised practical know-how, leaving much to the cook’s experience and judgement—making each rendering a little different with every hand.

Modern Kitchen Interpretation

Recipe's Origin

Recipe book of Charles Ellice, Colonel, 24th Regiment
- Click to view recipe in book

Title

Recipe book of Charles Ellice, Colonel, 24th Regiment (1856)

You can also click the book image above to peruse the original tome

Writer

Charles Ellice, Colonel

Era

1856

Publisher

Colonel Charles Ellice

Background

A charming manuscript cookbook chronicling the culinary escapades of Colonel Charles Ellice during his globe-trotting military career, featuring recipes from Highland butter to yeastless bread, spicy curries, and even a dash of Victorian medicine—all penned alongside evocative ink sketches and a personal index.

Kindly made available by

McGill University

Historical Background of the Recipe

Learn about old traditions

This Fisherman's Soup recipe hails from the mid-19th century, found in the personal handwritten cookbook of Colonel Charles Ellice—an officer of the 24th Regiment who spent significant time stationed in India. The variety of recipes in Ellice’s notebook reflect not only English traditions but also the cosmopolitan tastes shaped by colonial travels. During the Victorian era, soups such as these showcased both the bounty of British waters and the growing availability of 'exotic' seasonings like anchovy and Harvey's sauce (an early Worcestershire-type blend). This soup, with its rich creamy base and gently poached sole, would have graced officers’ tables, blending home comforts with subtle nods to new-world flavors.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the day, Fisherman's Soup would have been prepared over a wood- or coal-fired stove using a solid iron or copper stew pan. Cooks would employ a sturdy wooden or metal spoon for stirring the roux and soup base, and a hand sieve—likely a fine wire mesh or muslin cloth stretched over a frame—to strain the stock and fish. For filleting the fish, a well-sharpened small knife was essential, as was a second, smaller saucepan for poaching the delicate sole fillets separately from the broth.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

Ingredients

4 oz unsalted butter
6 oz plain (all-purpose) flour
1 quart (4 cups) whole milk
2 quarts (8 cups) fish stock (or light chicken stock)
2 whole soles (approximately 1½–1¾ lb total), filleted; bones and trimmings reserved
2 whole cloves
1 blade of mace (or 1/4 tsp ground mace)
2 bay leaves
1 tbsp anchovy essence (sub: 2 tsp fish sauce)
1 tbsp Worcestershire sauce (substitute for Harvey Sauce)
1/4 tsp (large pinch) cayenne pepper
1 pinch granulated sugar
Salt to taste
1/2 bunch flat-leaf parsley, picked and chopped
1/2 cup double cream

Instructions

To make Fisherman's Soup in your modern kitchen, begin by melting 4 oz of unsalted butter in a large heavy-bottomed pan over low heat.
Stir in 6 oz of plain flour to form a roux, cooking gently without letting it brown.
Remove from heat and let cool briefly.
Gradually whisk in 1 quart (4 cups) of whole milk and 2 quarts (8 cups) of fish or light chicken stock, whisking to avoid lumps.
Return the pot to the heat and bring it to a gentle boil, stirring continuously.
While this simmers, fillet 2 medium-sized soles (around 1½–1¾ lb total), reserving their bones and trimmings.
Add the bones and trimmings to the soup base along with 2 whole cloves, 1 blade of mace (or a pinch ground mace), 2 bay leaves, 1 tablespoon of anchovy essence (or 2 tsp fish sauce as a substitute), 1 tablespoon Worcestershire sauce (as a stand-in for Harvey's sauce), a generous pinch (about ¼ tsp) of cayenne pepper, a pinch of sugar, and salt to taste.
Let everything simmer, uncovered, for 10 minutes while skimming off any scum.
Meanwhile, cut each sole fillet into 6 pieces.
Place these pieces and a small handful of chopped fresh parsley into a separate saucepan.
Strain the main soup through a fine mesh or sieve onto the fish pieces and parsley.
Bring gently to the boil and simmer for another 10 minutes.
Stir in ½ cup of double cream, heat through, and serve your rich, fragrant Fisherman’s Soup piping hot.

Estimated Calories

350 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients, and around 30 minutes to cook the soup. Each serving has about 350 calories. This recipe makes 6 generous bowls.