Fish Soup -2

Ingredients: 3 pints Fish Stock, 1 pint Milk, Cornflour, Vegetables and Fish. Remove all the fat from
the fish stock
and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs,
and some carrot.
Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan.
Mix a
tablespoonful of cornflour 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.