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English cookbook, 1799
Page 73
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Prawn, or Shrimp Soup Prawn or Shrimps, make an excellent soup just in the same manner; but there is a small bag in the carcass, full of gravel, which must be taken out before you pound them for stock, use only the tails of the prawns; but the crayfish, body and all, except the legs & shells. Lobster Soup To make a most elegant, nutritious, & delicious lobster soup, you must have four large lively young hen lobsters, & pick out the eggs, or outside live spawn: then boil the lobster in salt and water for 20 or thirty minutes according to their size: when cold split the tails take out the fish, crack the claws, & cut the meet into mouthfuls: Take out the coral and soft part of the body, bruise part of the coral in a mortar, pick out the fish from the [chines?] beat part of it with [coral?], and with this make forcemeat balls finely seasoned with mace, nutmeg, & a little of your veal broth. Make a gallon of veal broth seasoned with mace, nutmeg & a little sweet Basil; take the live spawn & bruise it in a marble mortar with a little veal broth rub it through a sieve, & add it to your soup with with the meat of the lobsters & the remaining corel let it simmer gently for ten minutes, have ready the yolks of 6 fresh eggs, beat them up well with a little of the soup; & just give it a warm
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Prawn, or Shrimp Soup Prawn or Shrimps, make an excellent soup just in the same manner; but there is a small bag in the carcass, full of gravel, which must be taken out before you pound them for stock, use only the tails of the prawns; but the crayfish, body and all, except the legs & shells. Lobster Soup To make a most elegant, nutritious, & delicious lobster soup, you must have four large lively young hen lobsters, & pick out the eggs, or outside live spawn: then boil the lobster in salt and water for 20 or thirty minutes according to their size: when cold split the tails take out the fish, crack the claws, & cut the meet into mouthfuls: Take out the coral and soft part of the body, bruise part of the coral in a mortar, pick out the fish from the [chines?] beat part of it with [coral?], and with this make forcemeat balls finely seasoned with mace, nutmeg, & a little of your veal broth. Make a gallon of veal broth seasoned with mace, nutmeg & a little sweet Basil; take the live spawn & bruise it in a marble mortar with a little veal broth rub it through a sieve, & add it to your soup with with the meat of the lobsters & the remaining corel let it simmer gently for ten minutes, have ready the yolks of 6 fresh eggs, beat them up well with a little of the soup; & just give it a warm
Szathmary Culinary Manuscripts and Cookbooks
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