Fish Soup, Duchess of Devonshire

• 3 haddock
• 1 onion
• 1 bunch savory herbs
• 1 tablespoon flour
• 1 tablespoon butter
• 14 cup cream
• 18 teaspoon black pepper
• 18 teaspoon cayenne pepper
• 1 egg, well beaten

1. Take 2 of the haddocks, fillet them, and lay aside the fillets.
2. Take the other haddock and the bones, head, etc.
3. of the other two and add to quart water along with the onion and the bunch of savory herbs and boil to make a stock for two hours.
4. Skim and strain the stock.
5. Thicken the strained stock with the flour, butter, and cream, stirring all the while as you heat.
6. Season with the black pepper & the cayenne.
7. Add the fillets and cook until fish is done.
8. Just before serving add the beaten egg.

haddock, onion, herbs, flour, butter, cream, black pepper, cayenne pepper, egg

Taken from www.food.com/recipe/fish-soup-duchess-of-devonshire-402140 (may not work)