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Fish Chowder

Have three quarts water in a saucepan on the fire. Add one sliced carrot, one sliced onion, one sliced leek, one branch chopped celery; two branches parsley, chopped up; half clove sliced garlic, one saltspoon thyme, half sprig bay leaf, two cloves, one tablespoon salt, half teaspoon white pepper. Cover the pan and boil gently for thirty minutes. Add fish heads, spines or any parings at hand, cover and cook slowly for thirty minutes more. Chop one sound onion very fine, also two leeks, adding one ounce lean salt pork, finely chopped. Place in a saucepan with half ounce butter and let get a nice light brown colour, mixing constantly with the wooden spoon. Strain the fish broth into this pan, stir well, and as soon as it boils add flour medium-sized raw potatoes, peeled and cut into small dice. Cover the pan and boil for twenty minutes, add one saltspoon thyme and one pound fresh codfish, cut into very small dice. Boil five minutes. Dilute two ounces flour in three-quarters of a pint fresh milk and add to the broth, briskly stirring while adding it. Season again with half teaspoon salt and a saltspoon white pepper. Boil slowly for five minutes, pour into a soup tureen, sprinkle with a little chopped parsley and serve.