Put a quarter pound of butter in a stewpan; when melted, add six ounces of flour; stir well together over a slow fire a few minutes; when cool, add a quart of milk and two quarts of stock; stir over the fire till boiling; cut the flesh from two flounders (or other firm fish); throw in the bones and trimmings to the soup, with four cloves, two bay-leaves, one spoonful of essence of anchovies, one of Harvey or Worcestershire sauce, half a saltspoonful of cayenne, a teaspoonful of sugar, one of salt (three if stock was un-salted); let the whole boil quickly for ten minutes, skimming well; cut the fish into neat pieces; lay it in a stewpan with a tablespoonful of finely chopped parsley; strain the soup through a fine strainer on to the fish; let it cook ten minutes; add a gill of cream if you have it, and serve.

In place of stock, oyster liquor may be used.