1 sliced onion
5 tablespoons flour
1 quart scalded milk
¼ cup butter
8 common crackers
Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.
CHAPTER X
SOUP GARNISHINGS AND FORCE-MEATS
Crisp Crackers
Split common crackers and spread thinly with butter, allowing one-fourth teaspoon butter to each half cracker; put in pan and bake until delicately browned.