Part 23 (1/2)

192. INGREDIENTS.--2 lbs. of beef or veal (these can be omitted), any kind of white fish tr.i.m.m.i.n.gs, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of 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 2 hours; skim the liquor carefully, and strain it.

When a richer stock is wanted, fry the vegetables and fish before adding the water.

_Time_.--2 hours. _Average cost_, with meat, 10d. per quart; without, 3d.

_Note_.--Do not make fish stock long before it is wanted, as it soon turns sour.

CRAYFISH SOUP.

193. INGREDIENTS.--50 crayfish, 1/4 lb. of b.u.t.ter, 6 anchovies, the crumb of 1 French roll, a little lobster-sp.a.w.n, seasoning to taste, 2 quarts of medium stock, No. 105, or fish stock, No. 192.

_Mode_.--Sh.e.l.l the crayfish, and put the fish between two plates until they are wanted; pound the sh.e.l.ls in a mortar, with the b.u.t.ter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through 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-sp.a.w.n. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

_Time_.--1-1/2 hour. _Average cost_, 2s. 3d. or 1s. 9d. per quart.

_Seasonable_ from January to July.

_Sufficient_ for 8 persons.

[Ill.u.s.tration: CRAYFISH.]

THE CRAYFISH.--This is one of those fishes that were highly esteemed by the ancients. The Greeks preferred it when brought from Alexandria, and the Romans ate it boiled with c.u.min, and seasoned with pepper and other condiments. A recipe tells us, that crayfish can be preserved several days in baskets with fresh gra.s.s, such as the nettle, or in a bucket with about three-eighths of an inch of water. More water would kill them, because the large quant.i.ty of air they require necessitates the water in which they are kept, to be continually renewed.

EEL SOUP.

194. INGREDIENTS.--3 lbs. of eels, 1 onion, 2 oz. of b.u.t.ter, 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 slices, and put them in the stewpan with the b.u.t.ter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.

_Time_.--1 hour, or rather more. _Average cost_, 10d. per quart.

_Seasonable_ from June to March.

_Sufficient_ for 8 persons.

_Note_.--This soup may be flavoured differently by omitting the cream, and adding a little ketchup or Harvey's sauce.

LOBSTER SOUP.

195. INGREDIENTS.--3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of b.u.t.ter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat b.a.l.l.s, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.

_Mode_.--Pick the meat from the lobsters, and beat the fins, chine, and small 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; simmer gently till all the goodness is extracted, and strain it off. Pound the sp.a.w.n in a mortar, with the b.u.t.ter, 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 b.a.l.l.s with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.

_Time_.--2 hours, or rather more. _Average cost_, 3s 6d per quart.

_Seasonable_ from April to October.

_Sufficient_ for 8 persons.