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Cream, Vatican

Procure a fresh four-pound sheepshead, neatly clean, cut off head, split the fish, remove fins, lift up filets on both sides and lay them on one side. Place all the trimmings, fins and head of the fish in a soup pot, pour over two quarts cold water, add a carrot, onion, branch each of parsley and celery, all finely sliced, four cloves, four allspice, twelve whole black peppers, a sprig thyme, a half sprig bay leaf and one and a half teaspoons salt, let slowly come to a boil and continue for thirty minutes. Strain broth through a clean cloth into another pan and let it come to a boil. Dilute a tablespoon rice with a half gill cold milk, level tablespoon Oriental curry powder, and gradually add to broth, gently mixing for two minutes. Add two gills thick cream and two ounces good butter, lightly mix until butter is dissolved, pour cream into a hot soup tureen and serve with oyster crackers separately.