Bisque Of Lobster

2 hen lobsters

2 quarts of veal stock

1 tablespoonful of butter 1 tablespoonful of flour

Season with salt, black and cayenne pepper

Boil the lobsters and open. (See directions for boiled lobsters.) Cut the meat into dice. Bruise the shells and small claws and add them to the stock, and simmer thirty minutes. Pound and mix the spawn, if any, the fat, and two tablespoonfuls of the meat, part of the coral, the butter and flour, until reduced to a pulp. Strain the stock and add it gradually to the pulp, stirring all the while. Now add the seasoning, return it to the fire, add the lobster meat and the remainder of the coral rubbed fine, and serve immediately.

Halibut Soup

1 pound of halibut 1 quart of milk 2 tablespoonfuls of flour 1 tablespoonful of butter

1 small onion

1 bay leaf

Sprig of parsley

Salt and pepper to taste

Put the fish in a sauce-pan, add the bay leaf, parsley and onion, cover with boiling water and simmer for fifteen minutes. Take the fish carefully out of the water, remove the centre bone and skin and mash the flesh fine in a colander. (It is not necessary to press it through.) Put the milk on to boil in a farina boiler. Rub the butter and flour together, add to the milk when boiling, stir until it thickens, then add the fish, salt and pepper; let it heat up thoroughly and it is ready to serve.

Any white fish may be used in place of halibut.

Clam Soup No. 1

25 clams 1 1/2 pounds of veal or one knuckle

1 quart of water

2 tablespoonfuls of butter

2 tablespoonfuls of flour 1 pint of milk or cream 1 bay leaf 1 small onion Sprig of parsley

Put the veal or knuckle into a soup kettle with the water, onion, parsley, bay leaf and the liquor drained from the clams. Simmer slowly, one and a half hours, skimming carefully. Then strain the soup and return it to the kettle. Rub the butter and flour together, add to the soup when boiling and stir constantly until it boils again. Chop the clams fine, add them to the soup, then the seasoning; let all boil five minutes, then add the milk or cream and take from the fire at once. If you boil it after adding the milk it will curdle.

Clam Soup No. 2

50 clams 1 pint of milk 1 pint of water

2 tablespoonfuls of butter 1 dozen water crackers Pepper to taste

Drain the clams and put the liquor on to boil; chop the clams fine. Skim the liquor, as it boils, free from all scum, then add the water, clams and pepper, and simmer for five minutes; add the butter and then the milk; let it heat (but not boil). Take from the fire, add the crackers, broken into small pieces, and serve at once.

Salmon Soup

1 pound of fresh salmon

1 pint of milk

1 pint of veal stock

1 tablespoonful of butter

2 tablespoonfuls of flour Salt and pepper to taste

Wash the salmon, put it in a saucepan, cover it with boiling water and simmer for fifteen minutes. Take from the water, remove the skin and bones and mash the flesh in a colander. Put the milk and stock on to boil. Rub the butter and flour together, add them to the stock and milk when boiling, stirring constantly until it thickens. Now add the salmon, let it come to a boil and serve. Canned salmon may be used in place of fresh.