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Bourride

(Marseilles.) Cut up and fry 2 1/2 pounds of salt water fish, with a crab, a bit of garlic, parsley, thyme, a bayleaf, a clove, a glass of hot water, and a glass of cider. Boil 20 minutes, add a tablespoonful of flour, an ounce of butter, the juice of a lemon, the yolks of 2 eggs, pepper, and salt. Add the outside of a green pepper, chopped fine, and the pods of 2 ochra. Cook ten minutes longer, carefully, and serve in the same dish, hot.