Prepare a good stock of eight pounds of veal, half a pound of ham, one
carrot, one turnip, four onions, four cloves, two blades of mace, two
heads of celery, and half a pint of broth; pass it over a brisk fire
twenty minutes, when there is a white glaze at the bottom add two
gallons of broth (No. 133), or water, and a tablespoonful of salt, then
add a small cod’s head, let it simmer two hours, skim well, pass through
a cloth into a clean stewpan, put it again on the stove to reduce one
third, have ready scalded and bearded four dozen of fresh oysters and a
pint of muscles, fillet one sole, cut it in diamonds; quarter of an hour
before serving dinner put into the soup the oysters, muscles, and
fillets of soles, with half a handful of picked parsley; let it simmer
ten minutes, skim it well, add a little salt if required, and a
teaspoonful of sugar with a little cayenne, and serve very hot.