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HADDOCK SOUP (another way)

Take a large fresh haddock, cut off the meat in fillets, and divide these into neat pieces. Put the bones and trimmings into a saucepan with a quart of water, an onion, a carrot, and half a dozen peppercorns, and let them simmer gently for half an hour. Strain the gravy, flour the slices of fish, and fry them in hot lard or dripping till they are brightly browned. Put them into the soup, and season it with salt, cayenne, and a table-spoonful of ketchup. Serve in a soup-tureen. Time, altogether, one hour. Sufficient for two or three persons. Probable cost, 1s.