Angle stock.

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Fixings:- 2 lbs. of meat or veal (these can be overlooked), any sort of white fish trimmings, of fish which are to be dressed for table, 2 onions, the skin of 1/2 a lemon, a bundle of sweet herbs, 2 carrots, 2 quarts of water.

Mode:- Cut up the fish, and put it, with alternate fixings, 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 angle stock much sooner than it is needed, as it soon goes bad.

Crawfish soup.

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Fixings:- 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 margarine and anchovies; when well beaten, include a half quart of stock, and stew for 3/4 of 60 minutes. Strain it through a hair strainer, put the rest of the stock to it, with the piece of the moves; give it one bubble, and rub it through a tammy, with the lobster-bring forth. Put in the fish, yet don’t give the soup a chance to bubble, after it has been rubbed through the tammy. In the event that important, include flavoring.

Time. 1-1/2 hour.

Eel soup.

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Fixings:- 3 lbs. of eels, 1 onion, 2 oz. of spread, 3 cutting edges of mace, 1 group 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 spread; 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, however don’t break the fish. Take them out deliberately, 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 enhanced contrastingly by discarding the cream, and including a little ketchup.

Lobster soup.

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Fixings. 3 substantial lobsters, or 6 little ones; the piece 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 pieces, 1 egg, 2 quarts of water.

Mode:- Pick the meat from the lobsters, and beat the blades, chine, and little hooks in a mortar, beforehand taking ceaselessly the cocoa balance and the pack in the head. Placed it in a stewpan, with the scrap of the move, anchovies, onions, herbs, lemon-peel, and the water; stew tenderly till all the integrity is removed, and strain it off. Pound the produce in a mortar, with the margarine, 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 morsels; 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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Fixings:- 6 dozen of shellfish, 2 quarts of white stock, 1/2 half quart of cream, 2 oz. of spread, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.

Mode:- Scald the shellfish in their own alcohol; take them out, facial hair them, and place them in a tureen. Take a half quart of the stock, put in the whiskers 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 margarine and flour.

Clam soup – 2

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Fixings:- 2 quarts of good sheep juices, 6 dozen clams, 2 oz. spread, 1 oz. of flour.

Mode:- Beard the clams, and burn them in their own particular alcohol; then include it, all around strained, to the soup; thicken with the spread 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 exceptionally hot.

Time. 3/4 hour.

Prawn soup.

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Fixings:- 2 quarts of fish stock or water, 2 pints of prawns, the morsels of a French move, anchovy sauce or mushroom ketchup to taste, 1 cutting 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 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 piece of a roll soaked 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 all around cooked, put in a couple picked prawns; let them get completely hot, and serve. If not sufficiently thick, put in a little spread and flour.