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Brass Kettle

Soup may be made of any hard-fleshed fish. They should be carefully cleaned, skinned and cut into fillets Then cut out of the fillets, with a cutter, as many round pieces, an inch in size, as possible. Put the head, bones, and all the trimmings into a saucepan, with one quart of stock, a large handful of parsley, a piece of celery, one onion stuck with two cloves, a blade of mace, and pepper and salt to taste. Let this boil slowly from three to four hours, skim and strain the liquor, put it on the fire again, and when it boils, put in the cut pieces. When they are cooked, take them out, put them into the soup tureen with a little chopped parsley (blanched); then strain the soup into the tureen, and serve at once.

Eel Soup. This may be made of two pounds of eels, one pound of other hardfleshed fish, a bunch of celery, one onion, six cloves, a bunch of parsley and sweet herbs. Season with a blade of mace, and pepper and salt to the taste. The fish must be skinned as well as the eels, and well cleaned. Cover with a quart of water in the stew-pan, add the pepper and salt, the onion with the cloves stuck in it, the bunch of herbs, the celery cut up and the parsley minced. Let it simmer for an hour and a half, covered close. Then strain. This is stock, and may be thinned as desired. If brown soup is wanted, fry the fish in butter before boiling.