Brown fish soup

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration II. Selskabsmiddag, s. 9 (falt i det fri)

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1
Make the stock
Half-brown the butter. Add the celeriac, carrot, onion, salt and the fish skin, bones and head, after you have cut the flesh from the bone, from the tail upwards. Pour on water, just enough to barely cover the fish bones. Boil for ½–1 hour and strain.
2
Make the soup
Put the soup back on the heat. Stir the meat stock little by little into the flour, whisk it into the soup and add gravy browning to taste. Boil for a quarter of an hour and add the wine.
3
Fry the fish
Cut the fish flesh into strips crosswise across the fillets. Coat them in egg and rusk crumbs and fry them pale golden brown in lard.
4
Serve
Serve the fish strips in the soup together with small fish balls and green peas or asparagus.

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