Elements:- 2 lbs. of beef or veal (these might be omitted), any form of white fish trimmings, of fish that are to be dressed for desk, 2 onions, the rind of 1/2 a lemon, a bunch of candy herbs, 2 carrots, 2 quarts of water.
Mode:- Reduce up the fish, and put it, with the opposite substances, into the water. Simmer for two hours; skim the liquor rigorously, and pressure it. When a richer inventory is needed, fry the greens and fish earlier than including the water.
Time. 2 hours.
Observe. Don’t make fish inventory lengthy earlier than it’s wished, because it quickly turns bitter.
Elements:- 50 crayfish, 1/four lb. of butter, 6 anchovies, the crumb of 1 French roll, somewhat lobster-spawn, seasoning to style, 2 quarts of medium inventory or fish inventory.
Mode:- Shell the crayfish, and put the fish between two plates till they’re wished; pound the shells in a mortar, with the butter and anchovies; when effectively overwhelmed, add a pint of inventory, and simmer for 3/four of an hour. Pressure it via a hair sieve, put the rest of the inventory to it, with the crumb of the rolls; give it one boil, and rub it via a tammy, with the lobster-spawn. Put within the fish, however don’t let the soup boil, after it has been rubbed via the tammy. If obligatory, add seasoning.
Time. 1-1/2 hour.
Elements:- Three lbs. of eels, 1 onion, 2 oz. of butter, Three blades of mace, 1 bunch of candy herbs, 1/four oz. of peppercorns, salt to style, 2 tablespoonfuls of flour, 1/four pint of cream, 2 quarts of water.
Mode:- Wash the eels, lower them into skinny slices, and put them within the stewpan with the butter; allow them to simmer for a couple of minutes, then pour the water to them, and add the onion, lower in skinny slices, the herbs, mace, and seasoning. Simmer until the eels are tender, however don’t break the fish. Take them out rigorously, combine the flour easily to a batter with the cream, deliver it to a boil, pour over the eels, and serve.
Time. 1 hour, or relatively extra.
Observe. This soup could also be flavoured in another way by omitting the cream, and including somewhat ketchup.
Elements. Three giant lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of candy herbs, 1 strip of lemon-peel, 2 oz. of butter, somewhat nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to style, bread crumbs, 1 egg, 2 quarts of water.
Mode:- Decide the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, beforehand taking away the brown fin and the bag within the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently until all of the goodness is extracted, and pressure it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and blend with it the cream and milk. Give one boil up, on the identical time including the tails lower in items. Make the forcemeat balls with the rest of the lobster, seasoned with mace, pepper, and salt, including somewhat flour, and some bread crumbs; moisten them with the egg, warmth them within the soup, and serve.
Time. 2 hours, or relatively extra.
Oyster soup -1.
Elements:- 6 dozen of oysters, 2 quarts of white inventory, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to style.
Mode:- Scald the oysters in their very own liquor; take them out, beard them, and put them in a tureen. Take a pint of the inventory, put within the beards and the liquor, which have to be rigorously strained, and simmer for 1/2 an hour. Take it off the fireplace, pressure it once more, and add the rest of the inventory with the seasoning and mace. Deliver it to a boil, add the thickening of butter and flour, simmer for five minutes, stir within the boiling cream, pour it over the oysters, and serve.
Time. 1 hour.
Observe. This soup might be made much less wealthy by utilizing milk as an alternative of cream, and thickening with arrowroot as an alternative of butter and flour.
Oyster soup -2
Elements:- 2 quarts of fine mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour.
Mode:- Beard the oysters, and scald them in their very own liquor; then add it, effectively strained, to the broth; thicken with the butter and flour, and simmer for 1/four of an hour. Put within the oysters, stir effectively, however don’t let it boil, and serve very popular.
Time. 3/four hour.
Elements:- 2 quarts of fish inventory or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to style, 1 blade of mace, 1 pint of vinegar, somewhat lemon-juice.
Mode:- Pick the tails of the prawns, put the our bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same amount of water; stew them for 1/four hour, and pressure off the liquor. Put the fish inventory or water right into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with somewhat of the soup, rub them via a tammy, and blend them by levels with the soup; add ketchup or anchovy sauce to style, with somewhat lemon-juice. When it’s effectively cooked, put in a number of picked prawns; allow them to get totally sizzling, and serve. If not thick sufficient, put in somewhat butter and flour.
Time. 1 hour.