Fish Soup

Melt in a stewpan on the fire two ounces of butter, put in a couple of sliced carrots
and a sliced onion, and fry them brown, then add one quart of water, a sprig of
thyme, two or three laurel leaves,’ three or four cloves, a dessertspoonful of sugar
and half a pint of shrimps: boil until the carrots are quite soft, then add any cold fish,
with the bones, and boil for twenty minutes. Toast some small pieces of bread and
put them in the tureen; add half a glass of white wine to the soup, strain it over them
and serve.