Cod Soup
(Brittany.) To the flesh of three fine medium-sized cod, add 3 quarts veal stock, parsley, thyme, sweet marjoram, and a bayleaf, also an onion. Cook 2 hours, press through a sieve, add flour blended with butter, salt, pepper, 1 glass of white wine, and 1 dozen oysters. Simmer for 10 minutes and then serve.