Skate Or Thornback Soup

Skin and boil two pounds of skate or thornback in six luarts of water. When enough, take it up, pick off the flesh, and lay it by Put in the bones again, and about two pounds f any fresh fish, a very little piece of lemon peel, a bundle f sweet herbs, whole pepper, two or three blades of mace, t little piece of horse-radish, the crust of a pehny loaf, and a little parsley; cover close, and let it boil till reduced to about wo quarts : strain it off, and add an ounce of vermicelli, set it on the fire, and let it boil gently. In the meantime take a french roll, cut a little hole in the top, take out the crumb, and fry the crust brown in butter. Take the flesh of the fish aid by, cut it into little pieces, and put it into a saucepan, with two or three spoonsful of the soup ; shake in a little flour, out in a piece of butter, and a little pepper and salt; shake hem together in the saucepan over the fire till it is quite hick, and then fill the roll with it. Pour the soup into the ureen, and let the roll swim in the middle.