Catfish Soup

Ingredients

• 2 large or 4 small white catfish
• 1 pound lean bacon
• 1 large onion
• 1 handful parsley
• pepper and salt
• water
• 4 egg yolks
• 1 large spoonful butter
• 2 large spoonfuls flour
• 1/2 pint milk

Instructions

1. An excellent dish for those who have not imbibed a needless prejudice against those delicious fish.
2. Take two large or four small white catfish that have been caught in deep water.
3. Cut off the heads, and skin and clean the bodies.
4. Cut each in three parts and put them in a pot, with a pound of lean bacon, a large onion cut up, a handful of parsley chopped small, some pepper and salt.
5. Pour in a sufficient quantity of water and stew them till the fish are quite tender but not broken.
6. Beat the yelks of four fresh eggs, and add to them a large spoonful of butter, two of flour, and half a pint of rich milk.
7. Make all these warm and thicken the soup.
8. Take out the bacon, put some of the fish in your tureen, pour in the soup, and serve it up.