“As soon, however, as the inevitable soup was placed on the table, the natural taciturnity, common even to Icelandic babies, prevailed over all else. Our host filled our plates with a portion of lichen soup of Iceland moss, of by no means disagreeable flavor, an enormous lump of fish floating in sour butter. After that there came some skyr, a kind of curds and whey, served with biscuits and juniper-berry juice. To drink, we had blanda, skimmed milk with water. I was hungry, so hungry, that by way of dessert I finished up with a basin of thick oaten porridge.”
A cook of roughly the same moment, setting down the same dish.
FISH STOCK. 192. INGREDIENTS.--2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. _Mode_.--Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water. _Time_.--2 hours. _Average cost_, with meat, 10d. per quart; without, 3d. _Note_.--Do not make fish stock long before it is wanted, as it soon turns sour.
Sources: The passage is from Jules Verne, A Journey to the Centre of the Earth, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, cheese stamp.