106. - Lobster Soup

To one large hen lobster scalded and cleaned, take two quarts of strong calf's feet broth; pound the shells, small claws, eggs, fat and coral in a mortar, and simmer three hours in the soup. Cut the tails into square pieces, and fry them brown. Make the claws into forcemeat balls with the yolks of two eggs, grated lemon-peel, parsley, thyme, a very little olives, and grated biscuit, and fry them brown. Boil them up in the soup quickly in five minutes; add half a pint of port wine, and lemon to taste; with salt, pepper, and a little mace. (This is the best soup on record.)

107. - Lobster Soup. (English.)

Extract the meat from the shells of four hen lobsters, which have been boiled: put the spawn aside, beat the fins and small claws in a mortar; then place both in a saucepan, with two quarts of water, until the whole goodness of the fish has been drawn; then strain the liquor. Beat in a mortar the spawn, a lump of flour and butter; rub it through a sieve into the soup previously strained; simmer without boiling, that the color may be preserved, ten minutes; squeeze in a piece of a lemon, with a little of the essence of anchovies.

When this dish is sent to table as a feature, forcemeat-balls are served with it; they are made of minced lobster, spawn, crumb of French roll,' egg, and mace pounded; roll it in flour, and serve in the soup.

108. - Puree Of Lobster Soup

Get two large hen lobsters, take out all the meat, chop and pound it fine, six anchovies boned, put the shells in some second stock to boil for some time, strain off the liquor into your pounded lobsters, boil all until tender, rub all through a tammy, add one pint of cream; season with cayenne pepper, a little sugar, and salt, and lemon-juice.

109. - Clam Soup

To the liquor of fifty clams, allow three quarts of water, and put it on with a knuckle of veal, the bone chopped. Simmer three hours, put in a bunch of sweet herbs, nutmeg, mace, a table-spoonful of whole pepper, and stew an hour longer. Then strain and add four ounces of butter rubbed in flour, and the clams chopped in pieces. Boil a quarter of an hour and serve.

110. - Oyster Soup

Beard four dozen oysters, preserve the liquor in opening them, which must be placed with the beards of the oysters in a stewpan; slice any fish, small freshwater fish will serve excellently well, and adding them, stew for five or six hours; strain and thicken it, add two spoonfuls of soy or any fish sauce, or omit it, to taste. Add the oysters, and when they are warm through, serve

111. - Oyster Soup

Get four flounders, or similar portions of any fish, four dozen of large oysters, blanch them slightly, take off the beards and gristle, put the beards and fish into some of your best white stock, boil all together for several hours, add four anchovies washed, strain all off and thicken it with flour and butter, add one pint of cream, put in your oysters you had taken care of, the last thing, just boiling them up in the soup; having passed it through a tammy, season it with cayenne pepper, salt, and a small piece of sugar.