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Make a good stock, by simmering a cod's-head in water, enough to cover the fish; season it with pepper and salt, mace, celery, parsley, and a few sweet herbs, with two or three onions, when sufficiently done, strain it, and add cutlets of fish prepared in the following manner: cut very small, well-trimmed cutlets from any fish, sole or brill are perhaps best suited; stew them in equal quantities of water and wine, but not more than will cover them, with a large lump of butter, and the juice of a lemon; when they have stewed gently for about fifteen or twenty minutes, add them to the soup, which thicken with cream and flour, serve the soup with the cutlets in a tureen; force-meat balls of cod's liver are sometimes added.
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