Ingrediants For Five Soups

Article:
Fish stock. 
———–

Ingredients:- two lbs.  Of meat or veal ( these can be omitted ), any kind of white fish trappings, of fish which are going to be dressed for table, two onions, the peel of [*FR1] a lemon, some sweet herbs, 2 carrots, 2 quarts of water. 

Mode:- Cut up the fish, and put it, with the other ingredients, into the water.  Simmer for two hours ; skim the liquor punctiliously, and strain it.  When a richer stock is wanted, fry the veggies and fish before adding the water. 

Time.  Two hours. 

Note.  Do not make fish stock long before it is wanted, as it shortly turns sour. 

Crayfish soup. 
————–

Ingredients:- 50 crayfish, quarter lb.  Of butter, six anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, two quarts of medium stock or fish stock. 

Mode:- Shell the crayfish, and put the fish between 2 plates until they’re wanted ; pound the shells in a mortar, with the butter and anchovies ; when well beaten, add a pint of stock, and simmer for 3 / four of an hour.  Strain it thru a hair sieve, put the remainder of the stock to it, with the crumb of the rolls ; give it one boil, and rub it through a tammy, with the lobster-spawn.  Put in the fish, but don’t let the soup boil, after it has been rubbed thru the tammy.  If necessary, add seasoning. 

Time.  1- 0.5 hour. 

Eel soup. 
———

Ingredients:- 3 lbs.  Of eels, one onion, two oz.  Of butter, 3 blades of mace, 1 bunch of sweet herbs, [*FR3] oz.  Of peppercorns, salt to taste, 2 tablespoonfuls of flour, quarter pint of cream, 2 quarts of water. 

Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter ; let them boil for a few minutes, then tip the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning.  Broil until the eels are tender, but don’t break the fish.  Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to the boil, drizzle over the eels, and serve. 

Time.  One hour, or rather more . 

Note.  This soup may be seasoned differently by omitting the cream, and adding a little ketchup.

Lobster soup. 
————-

Ingredients.  3 enormous lobsters, or 6 small ones ; the crumb of a French roll, 2 anchovies, 1 onion, one little bunch of sweet herbs, 1 strip of lemon-peel, two oz.  Of butter, a little nutmeg, one teaspoonful of flour, 1 pint of cream, one pint of milk ; forcemeat balls, mace, pepper and salt to sample, bread crumbs, one egg, two quarts of water. 

Mode:- Pick the meat from the lobsters, and beat the fins, chine, and little claws in a mortar, previously taking away 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 ; boil carefully until all the goodness is extracted, and strain it off.  Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk.  Give one boil up, at the same time adding the tails cut in pieces.  Make the forcemeat balls with the rest of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and some bread crumbs ; dampen them with the egg, heat them in the soup, and serve. 

Time.  Two hours, or rather more . 

Oyster soup -1. 
————-

Ingredients:- 6 dozen of oysters, 2 quarts of white stock, 0.5 pint of cream, two oz.  Of butter, 1- half oz.  Of flour ; salt, cayenne, and mace to taste. 

Mode:- Scald the oysters in their own spirits ; take them out, beard them, and put them in a tureen.  Take a pint of the stock, put in the beards and the spirits, which must be punctiliously strained, and simmer for 0.5 an hour.  Take it off the fire, strain it again, and add what’s left of the stock with the seasoning and mace.  Bring it to boiling point, add the thickening of butter and flour, broil for five minutes, whisk in the boiling cream, pour it over the oysters, and serve. 

Time.  One hour. 

Note.  This soup can be made less rich by trying milk instead of cream, and thickening with arrowroot instead of butter and flour. 

Oyster soup -2
————–

Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz.  Butter, 1 oz.  Of flour. 

Mode:- Beard the oysters, and scald them in their own spirits ; then add it, well strained, to the broth ; thicken with the butter and flour, and simmer for [*FR3] of an hour.  Put in the oysters, stir well, but do not let it boil, and serve terribly hot. 

Time.  Three / 4 hour. 

Prawn soup. 
———–

Ingredients:- two 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, one pint of vinegar, a little lemon-juice. 

Mode:- Pick out the tails of the prawns, put the bodies in a stewpan with one blade of mace, 0.5 pint of vinegar, and the same quantity of water ; stew them for 0.25 hour, and strain off the liquor.  Put the fish stock or water into a stewpan ; add the strained spirits, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them thru a tammy, and mix them by degrees with the soup ; add ketchup or anchovy sauce to taste, with a little lemon-juice.  When it is well cooked, put in some picked prawns ; let them get thoroughly hot, and serve.  If not thick enough, put in a little butter and flour. 

Time.  1 hour.

For more information about food and useful cooking tips, check out cooking101.org and also have a look at how to make cucumber soup.