Bisque Of Halibut Recipe

Instructions
Boil a pound of fresh halibut in 2 waters.
Free from all pieces of skin and bones.
Then mince it fine.
Stir the fish into a quart of white stock and season with salt, pepper, and a spoonful of minced parsley.
Put 2 tablespoons of butter and 1 of flour into a saucepan.
Cook until they become thoroughly blended, then add a cup of milk, and stir until the milk thickens.
Turn the thickened milk into the pot with the fish and stock.
Let it all boil up once, and then pour out into the tureen.
It is well to add half a cup of powdered cracker crumbs just before the fish stock is mixed with the milk.
Cod can be instituted for halibut if desired.