Take two large or four small catfish that have been caught in deep water, cut off the heads, and skin and clean the bodies. Cut each in three parts, and put them in a pot with one pound lean bacon, one large onion cut up, a handful of parsley chopped small, some pepper and salt; pour in a sufficient quantity of water, and stew them till the fish are quite tender, but not broken. Beat the yolks of four fresh eggs, add to them a large spoonful of butter, two of flour, and half a pint of rich milk. Make all these warm and thicken the soup; take out the bacon, and put some of the fish in the tureen; pour in the soup, and serve it up.