Fish Soup.
2 quarts of broth; 2 lbs. of halibut, rock, or other white fish; 2 onions; salt and cayenne; juice of half a lemon; dripping for frying.
Cut the fish into neat strips; take out the bones. Remove the fat from the cold pot-liquor set by yesterday, put in the fish-bones, and put on to stew down. Fry the sliced onions; drain from the fat; lay in the bottom of your soup-pot; put the fish upon them; put in a little broth, and simmer gently one hour. Take out the fish, dredge each piece with flour, and return to the kettle. Cover with two quarts of the strained stock, and cook, slowly, half an hour. Add cayenne and lemon, and pour out.