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Codling Soup

Take two or three codlings, remove the flesh from the bones, and put them, with the heads, into three quarts of good veal stock; add a bunch of savoury herbs and a large onion stuck with three cloves. Simmer the soup gently for two hours, then strain it, return it to the stewpan, and thicken it with a lump of butter rolled in flour. Put the slices of fish into the soup, with a glass of sherry, a tea-spoonful of salt, half a tea-spoonful of pepper, and two grains of cayenne. Simmer for twenty minutes, then serve at once. A dozen oysters, with their liquor, is an improvement to the soup. Probable cost, 10d. per quart, exclusive of the wine and oysters. Sufficient for six persons.