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One Onion

Celery. Herbs. Mace. Pound the shell (well cleaned) with the butter until quite fine. Put this into a stewpan to dissolve, then add flour and fry for a few minutes.

Add stock and vegetables, a nice bunch of herbs, and the whiting; boil for half an hour. Add more stock if too thick. Strain and re-heat, adding a little cream.

Serve very hot.