Originally Published:
Like Mama Used to Make, 1952
Original Images:

1 onion sliced
1 large carp (or pike, whitefish etc.)
1 carrot sliced
1 stalk celery
1 to 2 Tb. fat (use only if fish is a dry type)
salt and pepper to taste
1 to 2 sliced potatoes (optional)

Boil vegetables, salt and pepper with water to make a tasty bouillion. Add the fish sliced in chunks, or whole if preferred. If using fat, add it at this time. Cook 1/2 to 1 hour until fish is soft. Remove fish and boil down the soup until there is less quantity and there is a rich gravy. Can be served hot, or cold. Gravy will jell when chilled.