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Haddock Soup

Take three haddocks, fillet them, and put the skins, heads, tails, bones, and fins into a saucepan, with two quarts of stock, a bunch of parsley, two or three onions, and half a dozen peppercorns, and let them simmer gently for an hour and a half. Strain the soup. Melt two ounces of butter in a saucepan, add two ounces of lean ham, cut into dice, let them remain until brown, then mix in, very smoothly, two table-spoonfuls of flour. When this is brown, add, very gradually, the strained soup, and simmer for a quarter of an hour. Put in the pieces of fish, and, when they are sufficiently cooked, serve in a soup-tureen. A little ketchup or Madeira may be added, if liked. Sufficient for five or six persons. Probable cost, 1s. 5d. per quart.