Plain Scots Fish-And-Sauce

• haddock or other fish
• green onions
• parsley
• chives
• pepper
• butter

This is, in fact, just a fish soup. Make a stock of the heads, points of the tails, fins, etc., or where fish is cheap and fresh, cut down one or two to help the stock. Boil green onions, parsley, and chives in this, and some whole pepper. When all the substance is obtained, strain it. Thicken with butter kneaded in browned flour, but only to the consistency of a soup, and put in the fish (gene