Fish stock.
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Ingredients:- 2 lbs. Of pork or veal (these may be not noted), any type of white fish trimmings, of fish which might be to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Mode:- Cut up the fish, and put it, with the opposite elements, into the water. Simmer for 2 hours; skim the liquor carefully, and pressure it. When a richer stock is wanted, fry the vegetables and fish earlier than including the water.
Time. 2 hours.
Note. Do now not make fish inventory lengthy before it is desired, as it quickly turns sour.
Crayfish soup.
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Ingredients:- 50 crayfish, 1/4 lb. Of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium inventory or fish inventory.
Mode:- Shell the crayfish, and put the fish between plates till they may be wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, upload a pint of stock, and simmer for three/4 of an hour. Strain it through a hair sieve, put the the rest of the stock to it, with the crumb of the rolls; provide it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do now not let the soup boil, after it’s been rubbed via the tammy. If vital, upload seasoning.
Time. 1-1/2 hour.
Eel soup.
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Ingredients:- three lbs. Of eels, 1 onion, 2 ounces. Of butter, 3 blades of mace, 1 bunch of candy herbs, 1/4 oz.. Of peppercorns, salt to flavor, 2 tablespoonfuls of flour, 1/four pint of cream, 2 quarts of water.
Mode:- Wash the eels, reduce them into skinny slices, and positioned them within the stewpan with the butter; let them simmer for a couple of minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer until the eels are gentle, however do no longer ruin the fish. Take them out cautiously, blend the flour smoothly to a batter with the cream, deliver it to a boil, pour over the eels, and serve.
Time. 1 hour, or as a substitute more.
Note. This soup may be flavoured otherwise by way of omitting the cream, and adding a touch ketchup.
Lobster soup.
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Ingredients. 3 massive 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, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to flavor, bread crumbs, 1 egg, 2 quarts of water.
Mode:- Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously removing the brown fin and the bag in 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 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 same time adding the tails reduce in pieces. Make the forcemeat balls with the the rest of the lobster, pro with mace, pepper, and salt, adding a bit flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.
Time. 2 hours, or alternatively extra.
Oyster soup -1.
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Ingredients:- 6 dozen of oysters, 2 quarts of white stock, half pint of cream, 2 oz.. Of butter, 1-1/2 oz.. Of flour; salt, cayenne, and mace to taste.
Mode:- Scald the oysters of their own liquor; take them out, beard them, and positioned them in a tureen. Take a pint of the stock, placed inside the beards and the liquor, which have to be carefully strained, and simmer for 1/2 an hour. Take it off the fireplace, stress it once more, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, upload the thickening of butter and flour, simmer for 5 mins, stir inside the boiling cream, pour it over the oysters, and serve.
Time. 1 hour.
Note. This soup may be made less wealthy by using the use of milk rather than cream, and thickening with arrowroot in place of butter and flour.
Oyster soup -2
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Ingredients:- 2 quarts of properly mutton broth, 6 dozen oysters, 2 oz. Butter, 1 oz.. Of flour.
Mode:- Beard the oysters, and scald them in their own liquor; then upload it, nicely strained, to the broth; thicken with the butter and flour, and simmer for 1/four of an hour. Put inside the oysters, stir well, however do not permit it boil, and serve very hot.
Time. Three/4 hour.
Prawn soup.
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Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a touch lemon-juice.
Mode:- Pick out the tails of the prawns, positioned the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the identical quantity of water; stew them for 1/4 hour, and pressure off the liquor. Put the fish stock or water into a stewpan; upload the strained liquor, pound the prawns with the crumb of a roll moistened with a bit of the soup, rub them through a tammy, and blend them by using tiers with the soup; upload ketchup or anchovy sauce to flavor, with a touch lemon-juice. When it’s far well cooked, put in some picked prawns; allow them to get very well warm, and serve. If no longer thick sufficient, installed a little butter and flour.
Time. 1 hour.