Wash and dry fish and cut into small pieces. Put into saucepan with
stock, vegetables cut in small pieces, parsley and mace. Let these
simmer for half hour, then strain off liquid. Melt Crisco in pan, stir
in flour, then add fish liquor and stir till it boils. Draw it to the
side of fire and let cool slightly. Beat yolks of eggs with cream,
and, when soup has cooled, strain them in. Reheat soup without boiling
it, to cook eggs. Season, and add few drops lemon juice and chopped
parsley. Serve with small pieces of dry toast.