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Hake Soup

Cut five pounds of hake into neat slices, and put these into a stewpan with a carrot, a turnip, an onion, a handful of parsley, half a blade of mace, two tea-spoonfuls of salt, one tea-spoonful of pepper, half a tea-spoonful of bruised celeryseed, tied in muslin, and two quarts of cold water. When the soup has boiled a quarter of an hour, take out half the fish, remove the skin and bone, and cut into neat pieces, which must be put aside until wanted. Return the bones and trimmings to the saucepan, and simmer gently for two hours. Strain the soup, thicken it with a table-spoonful of flour, mixed smoothly with a tea-cupful of new milk, and put it on the fire again, and with it the pieces of fish which have been put aside. Let them boil until they are sufficiently cooked, which will be in a few minutes, and take off immediately, or they will break. Send toasted bread cut into dice to table with the soup. Probable cost, 2s. Sufficient for six persons.