Eating In

For the stock
1½ – 2lbs of fish bones and pieces
3 pints of water
¼ pint of wine vinegar
1 medium onion stuck with 4 cloves
medium carrot, sliced
8 peppercorns
½ bay leaf, sprig of thyme, parsley
Simmer for an hour. Strain and reduce to 2½ pints. Check the seasoning.
To finish the soup
2 – 3 oz rice
3 eggs
1 – 2 lemons
Simmer the rice in the stock until it is cooked. In a separate bowl have the eggs beaten with the juice of a lemon. Add the hot soup a ladleful at a time to the egg mixture, whisking it all the time. Return the soup to the pan and heat gently without boiling until it thickens a little. Keep whisking. Add more lemon juice to taste.