Fish Soup

6 cups fish stock
2 cups milk
Corn flour
6 white peppercorns
1 onion
1/4 turnip
1 fagot of herbs
1/2 carrot
1 Tbs corn flour
Fish

Remove all the fat from the fish stock and put it into a saucepan with the vegetables. Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan.

Mix a tablespoonful of corn flour smoothly with the milk and stir it in; continue stirring till it boils.

Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes.

Just before serving add a few drops of lemon juice, and salt to taste. Pour into a tureen and sprinkle a little chopped parsley on top.

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