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Fish Soup

I lb. haddock or flounder Some fish bones or skin 2 stalks celery 2 heaping tablespoonfuls (2 ozs.) flour 1½ pint (1 cup) milk I bay leaf I large onion 2 quarts (8 cups) water or stock I heaping tablespoonful (I oz.) butter I tablespoonful chopped parsley Salt and pepper to taste Skin and fillet the fish. Put the fish bones, skin, and any other fish trimmings into an earthenware pot with the stock or water and the salt; bring to the boil and skim well, add the bay leaf, the onion, and celery cut into small pieces; simmer for one and a half hours; then strain. Melt the butter in the pan, add the flour, stir till smooth, then add the milk; allow this to boil for four minutes, add the soup, the parsley, and the fish cut into small pieces; season nicely, simmer for fifteen minutes, and serve hot.