This is a favorite dish in many of the Austrian convents. Cut two pounds of any fish into pieces of moderate size and cook for two hours in a quart of water with a carrot, onion, turnip, two sticks of celery, and a small bunch of any herbs that are liked.

Next take out the fish, and after removing the skin and bones replace the fish in the broth, adding a pint of boiling milk with which has been mixed the yolk of an egg, the juice of a small lemon, and a little pepper, salt, and nutmeg. Thicken with flour and butter, pass through a sieve, and serve very hot.