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Melton Mowbray Soup

Fillet two medium-sized haddocks with the skin on; lay them on a buttered stewpan or saute-pan previously sprinkled with six finely-chopped shallots, a table-spoonful of minced parsley, and a pinch of finely-powdered mace. Take the heads, bones, and trimmings, and set them in a separate saucepan over the fire for a few minutes, then add two quarts of good white stock; simmer for half an hour. Blanch and beard fifty oysters; add their liquor to the stock, and the oysters to the fillets; thicken the soup with roux (see ROUX, WHITE), and when well skimmed add it to the fillets previously slightly fried. Let it boil five minutes; add half a pint of Madeira, the juice of half a lemon, and season with cayenne to taste. Probable cost, 6s. Sufficient for twelve persons.