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5 FISH SOUPS.
Fish stock.
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Active ingredients:- 2 lbs. of beef or veal (these can be left out), any sort of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a lot of sweet herbs, 2 carrots, 2 quarts of water.
Mode:- Cut up the fish, and put it, with the other components, into the water. Simmer for 2 hours; skim the alcohol carefully, and pressure it. When a richer stock is desired, fry the vegetables and fish before including the water.
Time. 2 hours.
Note. Do not make fish stock long prior to it is wanted, as it quickly turns sour.
Crayfish soup.
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Components:- 50 crayfish, 1/4 pound. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, spices to taste, 2 quarts of medium stock or fish stock.
Mode:- Shell the crayfish, and put the fish between two plates up until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, include a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair screen, put 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 not let the soup boil, after it has actually been rubbed through the tammy. If needed, add seasoning.
Time. 1-1/2 hour.
Eel soup.
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Ingredients:- 3 pounds. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.
Mode:- Wash the eels, cut them into thin pieces, and put them in the stewpan with the butter; let them simmer for a few minutes, then put the water to them, and add the onion, cut in thin pieces, the herbs, mace, and spices. Simmer till the eels are tender, but do not break the fish. Take them out thoroughly, mix the flour efficiently to a batter with the cream, bring it to a boil, put over the eels, and serve.
Time. 1 hour, or rather more.
Note. This soup may be flavoured in a different way by omitting the cream, and adding a little catsup.
Lobster soup.
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Components. 3 huge lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 little lot of sweet 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 taste, bread crumbs, 1 egg, 2 quarts of water.
Mode:- Select the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously eliminating 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 till all the goodness is extracted, and pressure it off. Pound the generate in a mortar, with the butter, nutmeg, and flour, and combine with it the cream and milk. Offer one boil up, at the exact same time including the tails cut in pieces. Make the forcemeat balls with the rest of the lobster, skilled with mace, pepper, and salt, including a little flour, and a couple of bread crumbs; dampen them with the egg, heat them in the soup, and serve.
Time. 2 hours, or rather more.
Oyster soup -1.
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Active ingredients:- 6 lots of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.
Mode:- Scald the oysters in their own alcohol; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it once more, and add the rest of the stock with the spices and mace. Bring it to a boil, include the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, put it over the oysters, and serve.
Time. 1 hour.
Note. This soup can be earned less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.
Oyster soup -2
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Components:- 2 quarts of excellent mutton broth, 6 lots oysters, 2 oz. butter, 1 oz. of flour.
Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.
Time. 3/4 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 catsup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice.
Mode:- Select out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the exact same 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 liquor, pound the prawns with the crumb of a roll dampened with a little 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 well prepared, put in a couple of picked prawns; let them get completely hot, and serve. If not thick enough, put in a little butter and flour.

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