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Sailor's Soup

Clean a small pike, a tench, a carp, and a moderate-sized eel; cut them into small lengths, throw over them a little sea-water to cleanse, and salt them at the same time; an hour after wash and drain them on a napkin; then lay each fish separately in a saute-pan containing two onions, two carrots, and a pound of mushrooms sliced, some parsley-roots, bay-leaf, basil, thyme, two cloves, a clove of nutmeg, a pinch of pepper and grated nutmeg, half a pint of Chablis wine, and a ladleful of good stock; let them simmer for ten minutes, take out the carp, and ten minutes after drain the remaining fish on a baking-sheet, and observe that no fragment of the seasoning remains about the fish. Lay them gradually in the tureen, which cover and place in the hot closet; strain the essence of the fish through a sieve; add to it some more stock; clarify it, and pour it while boiling into the tureen; mingling with it roots dressed in some consomme; the same as in the recipe SANTE, POTAGE DE, but without the lettuces and sorrel.