Fjelstad Soup

Ingredients

• 4 pounds fresh fish (haddock, mackerel, halibut or herring)
• 1 1/2 pounds veal
• 4 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon salt
• Pepper
• 3/4 cup asparagus tips cut in small pieces
• 2 tablespoons butter

Instructions

1. Boil fish until cooked. Remove flesh and boil bones one-half hour more. Strain. Combine with brown stock (four cups) from the veal (made by boiling the veal one and one-half hours and letting the stock boil down to brown on the kettle, adding three cups water and letting stand one-half hour to dissolve). Melt butter, blend flour with it and add a little of the stock to dilute it. Then add this with salt and pepper to stock. Boil three minutes. When serving add to each cup a tablespoon of the asparagus, heated in the two tablespoons butter. A spoonful of whipped cream with a dash of paprika is a delicious addition. Servings, 6.