4. Cockle Soup.
Cut up an onion into thin rings, and chop two beads of garlic, fry in two ounces of butter with twenty-four cloves a delicate brown, then add two tablespoons of tarragon vinegar, two tablespoons mushroom ketchup, two teaspoons of Chili vinegar, and three pints of water; thicken with two ounces of flour that has been rubbed smooth in a bowl to the consistence of cream; then add a stick of celery, a pinch of thyme, parsley, basil and sage. Let these simmer for one hour; add pepper and salt to taste, and strain through a sieve. Lastly, add one pint of picked cockles, with their liquor. Serve hot.
5. Eel Soup.
Boil two pounds of eels, that have been skinned and cleaned, in two quarts of water. Add a bunch of sweet herbs, two-penny packet of Edwards' White Soup, one onion stuck with cloves, two beads of garlic, two ounces of butter, pepper and salt to taste, one small tea-cup of tomato conserve. Let it simmer gently for one hour, strain through a sieve, take the flesh of the fish off the bones, pass it through a sieve into the soup. Serve hot, with nicely toasted bread cut into neat pieces.
6. Haddock Soup.
Boil a smoked haddock in about three pints of water, add to it an onion cut into quarters, two beads of garlic, twenty-four cloves, a stick of cinnamon, a blade of maize, a bunch of sweet herbs, twelve peppercorns; boil gently for one hour; strain through a wire sieve, bone the fish, and remove the skin, pass the flesh through the sieve into the soup, thicken with half a penny packet of pea flour, rubbed smooth in a little water, add a little tomato pulp if liked, and two ounces of butter. Serve hot with fried bread cut into dice.
7. Skate Soup.
Well skin and wash two pounds of skate—the cheaper parts are the best for soup—boil in three pints of water for about two hours very gently.