Boil a smoked haddock in about three pints of water, add to it an onion cut into quarters, two beads of garlic, twenty-four cloves, a stick of cinnamon, a blade of maize, a bunch of sweet herbs, twelve peppercorns; boil gently for one hour; strain through a wire sieve, bone the fish, and remove the skin, pass the flesh through the sieve into the soup, thicken with half a penny packet of pea flour, rubbed smooth in a little water, add a little tomato pulp if liked, and two ounces of butter. Serve hot with fried bread cut into dice. 7. Skate Soup. Well skin and wash two pounds of skate--the cheaper parts are the best for soup--boil in three pints of water for about two hours very gently. Cut up an onion into thin rings, chop two beads of garlic, and fry in two ounces of butter a delicate golden colour; now add the soup to this with one pint of milk, three bay-leaves, twelve cloves, a blade of mace, and a stick of cinnamon, pepper and salt to taste. Let it simmer for half an hour, strain through a wire sieve, take the meat of the fish, and put neat pieces of it in the soup. Serve hot with toasted bread cut into neat pieces. 8. Cod Soup. Take a cod's head and shoulders, boil it gently in two quarts of water for one and a half hours. Cut up an onion into rings, chop two beads of garlic, and fry in two ounces of butter and twenty-four cloves a nice brown, then add the fish liquor, three bay-leaves, a bunch of sweet herbs, pepper and salt to taste; thicken the soup with one packet of pea flour rubbed smooth in a bowl with a little water, stir well, then add one teaspoon of Chili vinegar, one tablespoon of tarragon vinegar, and one tablespoon of mushroom ketchup; strain, and serve with fried bread cut into dice. 9. Salt Herring Mullagatawny. Cut up an onion into rings, chop three beads of garlic, fry in two ounces of butter with twenty-four cloves a nice brown, then add one tablespoon of the best currie powder, stir, then put in two quarts of water. Cut up three red herrings, salted ones, into pieces, add it to the rest; let it simmer gently one hour; strain, put it back into the pan, and add two packets of Edwards' Tomato Soup, and three bay-leaves. Take the nicest bits of the fish, free from skin and bone, and put them in the soup; let it simmer an hour longer, take out the bay-leaves, and serve with a separate dish of boiled rice. 10. Welk Soup.