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Fish Soup, with Potatoes

Have ready the fish broth, made as directed for fish soup. When strained, grate a number of potatoes--four pounds of good mealy ones will thicken two quarts of broth--add these with some well-beaten eggs and a large cup of cream. Flavour with salt and nutmeg. If preferred, milk may be substituted for some of the broth, and the cream may be omitted. Serve with klosse or toasted bread. Time, half an hour. Sufficient for eight persons.