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Serve hot.

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 1 lb. haddock or flounder

 Some fish bones or skin

 2 stalks celery

 2 heaping tablespoonfuls (2 ozs.) flour

 ½ pint (1 cup) milk

 1 bay leaf

 1 large onion

 2 quarts (8 cups) water or stock

 1 heaping tablespoonful (1 oz.) butter

 1 tablespoonful chopped parsley

 Salt and pepper to taste

Skin and fillet the fish. Put the fish bones, skin, and any other fish trimmings into an earthenware pot with the stock or water and the salt; bring to the boil and skim well, add the bay leaf, the onion, and celery cut into small pieces; simmer for one and a half hours; then strain. Melt the butter in the pan, add the flour, stir till smooth, then add the milk; allow this to boil for four minutes, add the soup, the parsley, and the fish cut into small pieces; season nicely, simmer for fifteen minutes, and serve hot.

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 1 pint (2 cups) fruit juice

 2 quarts (8 cups) water

 6 cloves

 3 inches cinnamon stick

 Peel of 1 orange

 Peel of 1 lemon

 4 bitter almonds