Fish stock.
Ingredients: - 2 lbs. of beef or veal (these can be overlooked), any sort of white fish trimmings, of fish which are to be dressed for the table, 2 onions, the skin of 1/2 a lemon, a cluster of sweet herbs, 2 carrots, 2 quarts of water.
Mode: - Cut up the fish, and put it, with alternate Ingredients, into the water. Stew for 2 hours; skim the alcohol deliberately, and strain it. At the point when a wealthier stock is needed, broil the vegetables and fish before including the water.
Time. 2 hours.
Note. Try not to make fish stock much sooner than it is needed, as it soon goes bad.
Crawfish soup.
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Ingredients: - 50 crawfish, 1/4 lb. of spread, 6 anchovies, the scrap of 1 French roll, a little lobster-bring forth, flavoring to taste, 2 quarts of medium stock or fish stock.
Mode: - Shell the crawfish, and put the fish between two plates until they are needed; pound the shells in a mortar, with the spread and anchovies; when well beaten, include a half quart of stock, and stew for 3/4 of 60 minutes. Strain it through a hair sifter, put the rest of the stock to it, with a scrap of the moves; give it one bubble, and rub it through a tammy, with the lobster-bring forth. Put on the fish, however, don't give the soup a chance to bubble, after it has been rubbed through the tammy. On the off chance that essential, include flavoring.
Time. 1-1/2 hour.
Eel soup.
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Ingredients: - 3 lbs. of eels, 1 onion, 2 oz. of margarine, 3 sharp edges of mace, 1 cluster of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 half quart of cream, 2 quarts of water.
Mode: - Wash the eels, cut them into thin cuts, and place them in the stewpan with the margarine; let them stew for a couple of minutes, then pour the water to them, and include the onion, cut in thin cuts, the herbs, mace, and flavoring. Stew till the eels are delicate, yet don't break the fish. Take them out painstakingly, blend the flour easily to a hitter with the cream, heat it to the point of boiling, pour over the eels, and serve.
Time. 60 minutes, or rather more.
Note. This soup might be seasoned diversely by discarding the cream and including a little ketchup.
Lobster soup.
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Ingredients. 3 huge lobsters, or 6 little ones; the morsel of a French move, 2 anchovies, 1 onion, 1 little bundle of sweet herbs, 1 portion of lemon-peel, 2 oz. of margarine, a little nutmeg, 1 teaspoonful of flour, 1 half quart of cream, 1 half quart of drain; forcemeat balls, mace, salt and pepper to taste, bread scraps, 1 egg, 2 quarts of water.
Mode: - Pick the meat from the lobsters, and beat the balances, chine, and little paws in a mortar, beforehand taking without end the cocoa blade and the pack in the head. Placed it in a stewpan, with the piece of the move, anchovies, onions, herbs, lemon-peel, and the water; stew delicately till all the decency is removed, and strain it off. Pound the generate in a mortar, with the spread, nutmeg, and flour, and blend with it the cream and drain. Surrender one bubble, in the meantime including the tails, cut in pieces. Make the forcemeat balls with the rest of the lobster, prepared with mace, pepper, and salt, including a little flour, and a couple bread scraps; dampen them with the egg, warm them in the soup, and serve.
Time. 2 hours, or rather more.
Shellfish soup - 1.
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Ingredients: - 6 dozen of clams, 2 quarts of white stock, 1/2 half quart of cream, 2 oz. of margarine, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.
Mode: - Scald the shellfish in their own alcohol; take them out, whiskers them, and place them in a tureen. Take a half quart of the stock, put in the facial hair and the alcohol, which must be precisely strained, and stew for 60 minutes. Take it off the fire, strain it once more, and include the rest of the stock with the flavoring and mace. Heat it to the point of boiling, include the thickening of spread and flour, stew for 5 minutes, blend in the bubbling cream, pour it over the shellfish, and serve.
Time. 60 minutes.
Note. This soup can be made less rich by utilizing milk rather than cream, and thickening with arrowroot rather than spread and flour.
Clam soup - 2
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Ingredients: - 2 quarts of good sheep stock, 6 dozen shellfish, 2 oz. spread, 1 oz. of flour.
Mode: - Beard the clams, and burn them in their own alcohol; then include it, all around strained, to the soup; thicken with the margarine and flour, and stew for 1/4 of 60 minutes. Put in the clams, mix well, yet don't give it a chance to bubble, and serve extremely hot.
Time. 3/4 hour.
Prawn soup.
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Ingredients: - 2 quarts of fish stock or water, 2 pints of prawns, the pieces of a French move, anchovy sauce or mushroom ketchup to taste, 1 sharp edge of mace, 1 half quart of vinegar, a little lemon-juice.
Mode: - Pick out the tails of the prawns, put the bodies in a stewpan with 1 cutting edge of mace, 1/2 half quart of vinegar, and a similar amount of water; stew them for 1/4 hour, and strain off the alcohol. Put the fish stock or water into a stewpan; include the strained alcohol, pound the prawns with the morsel of a roll dampened with a tad bit of the soup, rub them through a tammy, and blend them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is very much cooked, put in a couple picked prawns; let them get altogether hot, and serve. If not sufficiently thick, put in a little margarine and flour.
Time. 60 minutes.
Ingredients: - 2 lbs. of beef or veal (these can be overlooked), any sort of white fish trimmings, of fish which are to be dressed for the table, 2 onions, the skin of 1/2 a lemon, a cluster of sweet herbs, 2 carrots, 2 quarts of water.
Mode: - Cut up the fish, and put it, with alternate Ingredients, into the water. Stew for 2 hours; skim the alcohol deliberately, and strain it. At the point when a wealthier stock is needed, broil the vegetables and fish before including the water.
Time. 2 hours.
Note. Try not to make fish stock much sooner than it is needed, as it soon goes bad.
Crawfish soup.
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Ingredients: - 50 crawfish, 1/4 lb. of spread, 6 anchovies, the scrap of 1 French roll, a little lobster-bring forth, flavoring to taste, 2 quarts of medium stock or fish stock.
Mode: - Shell the crawfish, and put the fish between two plates until they are needed; pound the shells in a mortar, with the spread and anchovies; when well beaten, include a half quart of stock, and stew for 3/4 of 60 minutes. Strain it through a hair sifter, put the rest of the stock to it, with a scrap of the moves; give it one bubble, and rub it through a tammy, with the lobster-bring forth. Put on the fish, however, don't give the soup a chance to bubble, after it has been rubbed through the tammy. On the off chance that essential, include flavoring.
Time. 1-1/2 hour.
Eel soup.
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Ingredients: - 3 lbs. of eels, 1 onion, 2 oz. of margarine, 3 sharp edges of mace, 1 cluster of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 half quart of cream, 2 quarts of water.
Mode: - Wash the eels, cut them into thin cuts, and place them in the stewpan with the margarine; let them stew for a couple of minutes, then pour the water to them, and include the onion, cut in thin cuts, the herbs, mace, and flavoring. Stew till the eels are delicate, yet don't break the fish. Take them out painstakingly, blend the flour easily to a hitter with the cream, heat it to the point of boiling, pour over the eels, and serve.
Time. 60 minutes, or rather more.
Note. This soup might be seasoned diversely by discarding the cream and including a little ketchup.
Lobster soup.
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Ingredients. 3 huge lobsters, or 6 little ones; the morsel of a French move, 2 anchovies, 1 onion, 1 little bundle of sweet herbs, 1 portion of lemon-peel, 2 oz. of margarine, a little nutmeg, 1 teaspoonful of flour, 1 half quart of cream, 1 half quart of drain; forcemeat balls, mace, salt and pepper to taste, bread scraps, 1 egg, 2 quarts of water.
Mode: - Pick the meat from the lobsters, and beat the balances, chine, and little paws in a mortar, beforehand taking without end the cocoa blade and the pack in the head. Placed it in a stewpan, with the piece of the move, anchovies, onions, herbs, lemon-peel, and the water; stew delicately till all the decency is removed, and strain it off. Pound the generate in a mortar, with the spread, nutmeg, and flour, and blend with it the cream and drain. Surrender one bubble, in the meantime including the tails, cut in pieces. Make the forcemeat balls with the rest of the lobster, prepared with mace, pepper, and salt, including a little flour, and a couple bread scraps; dampen them with the egg, warm them in the soup, and serve.
Time. 2 hours, or rather more.
Shellfish soup - 1.
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Ingredients: - 6 dozen of clams, 2 quarts of white stock, 1/2 half quart of cream, 2 oz. of margarine, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.
Mode: - Scald the shellfish in their own alcohol; take them out, whiskers them, and place them in a tureen. Take a half quart of the stock, put in the facial hair and the alcohol, which must be precisely strained, and stew for 60 minutes. Take it off the fire, strain it once more, and include the rest of the stock with the flavoring and mace. Heat it to the point of boiling, include the thickening of spread and flour, stew for 5 minutes, blend in the bubbling cream, pour it over the shellfish, and serve.
Time. 60 minutes.
Note. This soup can be made less rich by utilizing milk rather than cream, and thickening with arrowroot rather than spread and flour.
Clam soup - 2
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Ingredients: - 2 quarts of good sheep stock, 6 dozen shellfish, 2 oz. spread, 1 oz. of flour.
Mode: - Beard the clams, and burn them in their own alcohol; then include it, all around strained, to the soup; thicken with the margarine and flour, and stew for 1/4 of 60 minutes. Put in the clams, mix well, yet don't give it a chance to bubble, and serve extremely hot.
Time. 3/4 hour.
Prawn soup.
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Ingredients: - 2 quarts of fish stock or water, 2 pints of prawns, the pieces of a French move, anchovy sauce or mushroom ketchup to taste, 1 sharp edge of mace, 1 half quart of vinegar, a little lemon-juice.
Mode: - Pick out the tails of the prawns, put the bodies in a stewpan with 1 cutting edge of mace, 1/2 half quart of vinegar, and a similar amount of water; stew them for 1/4 hour, and strain off the alcohol. Put the fish stock or water into a stewpan; include the strained alcohol, pound the prawns with the morsel of a roll dampened with a tad bit of the soup, rub them through a tammy, and blend them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is very much cooked, put in a couple picked prawns; let them get altogether hot, and serve. If not sufficiently thick, put in a little margarine and flour.
Time. 60 minutes.
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