Soup de Poisson, or Fish Soup

Ingredients

• 1 cod's head
• water
• pepper
• salt
• mace
• celery
• parsley
• sweet herbs
• 3 onions
• fish cutlets
• water and wine
• 1 lump butter
• 1 lemon
• cream
• flour
• force-meat balls of cod's liver

Instructions

1. Make a good stock by simmering a cod's-head in water, enough to cover the fish.
2. Season it with pepper and salt, mace, celery, parsley, and a few sweet herbs, with two or three onions.
3. When sufficiently done, strain it, and add cutlets of fish prepared in the following manner.
4. Cut very small, well-trimmed cutlets from any fish; sole or brill are perhaps best suited.
5. Stew them in equal quantities of water and wine, but not more than will cover them, with a large lump of butter and the juice of a lemon.
6. When they have stewed gently for about fifteen or twenty minutes, add them to the soup, which thicken with cream and flour.
7. Serve the soup with the cutlets in a tureen.
8. Force-meat balls of cod's liver are sometimes added.