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FISH SOUP (another way)

Boil down the trimmings and bones of any fish intended for this soup; put them, with three pints of fish stock, into a saucepan, and add three middle-sized onions halved, two lemons sliced, and the rind of one grated, a bunch of parsley, and some chervil. When well stewed, strain through a tamis. Have ready fillet of fish, about six pounds of sole, carp, or perch, and when fried, put them into the soup. Season it with a tea-spoonful of salt and half the quantity of mace and cayenne mixed; and add a couple of glassfuls of white wine. The soup should be good, clear, and free from fat. Simmer ten minutes, and serve with quenelles of fish. Time, one hour to stew trimmings. Sufficient for six persons.