Dufferin Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put two ounces of butter into a stewpan with four sliced onions, two large sour apples or four small ones, and a bunch of herbs, such as thyme, parsley, and bayleaf, and let these all fry together ...
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Cooking tools:
- Stewpan
- Chef's knife
- Cutting board
Ingredients
- curry paste
- lemon juice
- marshall’s curry powder
- tamarinds
- raw fish bones
- rice
- fish stock
- onions
- sour apples
- butter
- parsley
- bayleaf
- herbs
- thyme
- buttered paper
- chervil
- fillets of sole
- water
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