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Classic
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page 108
of the lobster, mace, pepper, salt, a few crumbs, and an egg or two. Let the
balls be made up with a bit of flour, and heated in the soup.
Craw-fish or Prawn Soup
Boil six whitings, and a large eel (or the eel and half a thornback, well
cleaned,) with as much water as will cover them; skim them clean, and put in
whole pepper, mace, ginger, parsley, an onion, a little thyme, and three cloves.
Boil to a mash. Pick fifty crawfish, or a hundred prawns; pound the shells, and
a little roll; but first boil them with a little water, vinegar, salt, and
herbs: put this liquor over the shells in a sieve; then pour the other soup,
clear from the sediment. Chop a lobster, and add this to it, with a quart of
good beef-gravy: add also the tails of the crawfish or the prawns, and some
flour, and butter; and season as may be liked, if not high enough.
Oyster Soup.
Take two quarts of fish-stock, as directed in page 106; beat the yolks of ten
hard eggs, and the hard part of two quarts of oysters, in a mortar, and add this
to the stock. Simmer it all for half an hour; then strain it off, and put it and
the oysters (cleared of the beards, and nicely washed) into the soup. Simmer
five minutes: have ready the yolks of six raw eggs well beaten, and add them to
the soup. Stir it all well one way on the side of the fire till it is thick and
smooth, but don't let it boil. Serve all together.
Oyster Mouth Soup.
Make a rich mutton broth, with two large onions, three blades of mace, and black
pepper. When strained pour it on a hundred and fifty oysters, without the
beards, and a bit of butter rolled in flour. Simmer gently a quarter of an hour,
and serve.
GRAVIES.
General Directions respecting Gravies.
Gravy may be made quite as good of the skirts of
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