65. Haddock Soup

Pound in a mortar with a pint of picked shrimps, the meat of a haddock, chop a handful of parsley very fine, and add the whole of the crumb of a French roll which has been steeped in cream; add one egg, and mix well together; make it into balls; stew down into broth two haddocks, seasoned with cayenne and a little mace; pulp through a sieve the meat of the two haddocks, boil up with parsley, thicken with flour and butter, and serve with the forcemeat balls in it.

66. Lobster Soup

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 colour may be preserved, ten minutes; squeeze in the 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.

67. 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.

68. Mussel Soup

Put two quarts of mussels into a saucepan, boil them until they open, take the mussel from the shells, separate the sea-weed from them carefully, put them into a stewpan, with a lump of flour and butter, a handful of parsley, and sweet herbs, add three pints of rich gravy; simmer until reduced to a little more than half; serve hot with sippets.

69. 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 skate or sole or any other fish, small fresh water 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.

70. 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.

71. Skate Soup

This is made of stock as just described, save that the proportion of skate should be increased. Add an ounce of vermicelli to the soup which must be boiled for an hour. When ready to serve, beat up the yolks of a couple of eggs in half a pint of cream, add it to the soup; heat a French roll through, soak it in the soup when the vermicelli is added, and serve with it.

72. Fish Broth

Set water over the fire in a kettle, according to the quantity of broth to be made, put in the roots of parsley, parsnip, and whole onions, a faggot of sweet herbs, a bunch of parsley, sorrel, and butter; let the whole be well seasoned; then put in the bones and carcases of the fish, the flesh of which you have used for farces, also the tripes, the tails of cray-fish pounded in a mortar, and four or five spoonfuls of the juice of onions; let these be well seasoned and boiled, then strained through a sieve, put it back into the kettle, and keep it hot to simmer your soups and boil your fish.

73. Quenelle Soups Of All Kinds

The quenelles must be added after being boiled, at the last, to your soup.

74. Milk Soup

Put into a quart of milk two table-spoonfuls of moist sugar, two bay leaves, and a little cinnamon; boil it, pour it into a dish in which you have previously laid some sippets of toasted bread: simmer over a charcoal fire when the bread is soft; mix the yolks of two eggs well beaten with a little milk; put it in the soup, mix well all together, and serve up.