Fish Soup Recipe

• 1 lb. cod or other white fish
• 2 tablespoons vegetable shortening
• 1 quart white stock, or half milk and half water
• 1 small carrot
• 1 small onion
• 1 stalk celery
• 3 parsley sprigs
• 1 blade mace
• 2 egg yolks
• ½ cup cream
• 1 lemon
• 2 tablespoons flour
• 1 teaspoon chopped parsley
• Dry toast

1. Wash and dry fish and cut into small pieces.
2. Put vegetables, stock, parsley, and mace.
3. Let these simmer for 30 minutes, then strain off liquid.
4. Melt vegetable shortening in pan, stir in flour, then add fish liquor and stir until it boils.
5. Draw it to the side and let cool slightly.
6. Beat yolks of eggs with cream. When soup has cooled, strain them in.
7. Reheat soup without boiling it, to cook eggs.
8. Season and add few drops lemon juice and chopped parsley.
9. Serve with small pieces of dry toast.

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