Make a stock with three or four flounders, boiled in three quarts of water, two onions, and a bunch of parsley, till they are soft enough to pulp through a sieve with the liquor they were boiled in; then season it with pepper, salt, and some parsley chopped, and boil in it a few flounders, with the brown skin taken off, some nicely cleaned perch or tench. Serve in a tureen, and with slices of bread and butter to eat with it.