Take a dozen flounders, or any small flat fish, and the same number of perch; gut and clean them carefully; put them-into a stewpan with two quarts of strong veal-broth; add. a few slices of lean ham, two or three carrots, celery, and onions cut in slices, some sweet herbs and salt, with a little cayenne; stew till the fish will pass through a coarse sieve; then return it into the stewpan, with a good lump of butter and some flour to thicken it; add a couple of large glasses of white wine, and a large spoonful of garlic vinegar. The gravy from potted herrings, anchovies, or a little Oude sauce, will also improve the flavor.

This stock, if once reboiled, will, in cold weather, keep well for a month; or. if served as soup, the quantity may of course be reduced according to the number of the party intended to partake of it, and it will be found excellent. Indeed, any species of fish may be made into soup in the same manner. If meant to be browned, the onions should be fried, and a good spoonful of mushroom ketchup or India soy be added; and red wine will be better than either sherry or Madeira. But if left white, cream should be substituted for ketchup and soy; a glassful of ginger wine will answer the purpose of red wine.