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Any white fish may be used for this soup, such as whiting, flounder, haddock, or cod, trimmings of fish or a cod’s head. Wash the fish well and cut it in small pieces, put it into a saucepan with the cold water (which should cover it), add a little salt and bring to the boil. Skim well and boil about 10 minutes. Then remove a few nice pieces of fish free from skin and bone, and reserve them for serving in the soup. Prepare the vegetables and add them to the soup with the bunch of herbs and spices tied in muslin. Let all simmer slowly from 1| to 2 hours. If a cod’s head is used, rather longer time will be required. When well cooked, strain through a fine wire sieve into a basin, rubbing through a little of the fish and vegetables, but being careful that none of the bones slip through. Rinse out the saucepan and melt the butter in it, add the flour and mix until smooth, Then pour in the sieved soup and stir until boiling. Add the milk, chopped parsley, and pieces of fish, which were reserved, and cook the soup a few minutes longer. Note. — The yolk of an egg may be put in the soup tureen and the hot soup poured on to it, stirring all the time. Or a garnish of small egg balls (see Recipe 1287) may be served in the soup. Time to cook, about 2 hours. Quantity, 2} pints. 105. Fish Soup, 2 (Soupe au Poisson) 1 small filleted fish. 1 qt. fish stock. 2 onions. 2 oz. butter. 1 oz. cornflour. 1 French roll. Seasoning. Melt the butter in a saucepan, put in the onions peeled and thinly sliced and fry them to a pale brown colour. Then sprinkle in the flour, mix well, and add the stock by degrees. Bring to the boil, season to taste, and boil from 15 to 20 minutes. Then strain and return to a clean saucepan. Add the filleted fish cut in small pieces and allow it to cook in the soup. Cut the French roll in small slices and brown them slightly in the oven. Put these into a hot soup tureen and pour the soup boiling hot over them. Time to cook, about 1 hour. Probable cost. Is. Quantity, about 2 pints. 106. Fish Soup, 3 2 pts. fish stock. I 1 table-sp. cornflour. \ pt. milk. | Pepper and salt. 1 egg. To Make the Slock. — Take any fresh trimmings of fish, bones, heads and white skin, wash them carefully and break them in small pieces. Put them into a lined saucepan with cold water to cover them, and let them simmer by the side of the fire until the flavour is well extracted. Then strain through a fine sieve or strainer, measure the stock, and allow the other ingredients in the above proportions. To Finish the Soup. — Return the stock to a clean sauoepan, break the cornflour smoothly with the milk and add it to it, then stir over the fire until boiling. Season with white pepper and salt, and simmer five minutes in order to cook the cornflour thoroughly. Beat up the egg and put it in the soup tureen, then pour the soup slowly on to it, stirring all the time. Serve with sippets of toast. Note. — This is a very simple and delicious fish soup, and differs from other fish soups in having no vegetable flavouring. Time to cook, 1 hour. Quantity, 2\ pints. 107. Fish Mulligatawny (Mulligatawny de Poisson) 1£ lbs. white fish or trimmings. 1| oz. butter or dripping. l| oz. rice flour. 3 pints water or fish stock. 1 onion. Salt. 1 small carrot, i turnip. | oz. curry powder.