Cray-Fish Soup

Take half a hundred of fresh craw-fish, boil them, and pick out all the meat, which must be carefully saved: take a fresh lobster and pick out all the meat, which must be likewise saved: pound the shells of the lobster and cray-fish fine in a marble mortar, and boil them in four quarts of water, with four pounds of mutton, a pint of green split peas nicely-picked and. washed, a large turnip, carrot, onion, an anchovy, mace, cloves, a little thyme, pepper, and salt. Stew them on a slow fire, till the goodness is out of the mutton and the shells, and strain it through a sieve. Then put in the tails of the cray-fish and the lobster meat, cut in very small pieces, with the red coral of the lobster, If it has any. Boil half an hour, and just before serving it up, put to it a little butter melted thick and smooth. Stir it round several times, take care not to make it too strong of the spice, and send it up hot.

Oyster Soup

Take what quantity may be wanted of fish-stock; then take two quarts of oysters bearded,and beat them in a mortar, with the yolks of ten eggs boiled hard. Put them to the fish-stock, and set it over the fire. Season with pepper, salt, and grated nutmeg, and when it boils, put in the eggs and oysters. Let it boil till it be of a good thickness, and like a fine cream.

Eel Soup

Take a pound of eels, which will make a pint of good soup, or any greater weight of eels, in proportion to the quantity of soup intended to be made ; to every poued of eels put a quart of water, a crust of bread, two or three blades of mace, a little whole pepper, an onion, and a bundle of sweet herbs. Cover them close, and let them boil till half the liquor is wasted. Then strain it, and toast some bread ; cut it small, lay the bread into the dish, and pour in the soup.

Muscle Soup

Wash an hundred of muscles very clean, put them into a stewpan, and cover them close. Let them stew till they open; then pick them out of the shells, strain the liquor through a fine lawn sieve to your muscles, and pick out the beard or crab, if any. Take a dozen cray-fish, beat them fine with a dozen of almonds blanched, and beat fine: then take a small parsnip, and a carrot scraped, and cut it into thin slices, and fry them brown with a little butter : take two pounds of any fresh fish, and boil them in a gallon of water, with a bundle of sweet herbs, a large onion stuck with cloves, whole black and white pepper, a little parsley, and a little piece of horse-radish. Let them boil till half is wasted, and strain them through a sieve. Put the soup into a saucepan, twenty of the muscles, a few mushrooms and truffles cut small, and a leek washed and cut very small. Take two French rolls, take out the crumb, fry it brown, cut it into little pieces, and put it into the soup. Boil it altogether for a quarter of an hour, with the fried carrot and parsnip. In the meantime, take the crust of the rolls fried crisp; take half a hundred of the muscles, a quarter of a pound of butter, a spoonful of water, shake in it a little flour, and set them on the fire, keeping the saucepan shaking all the time till the butter is melted. Season with pepper and salt, beat the yolks of three eggs, put them in, stir them all the time for fear of curdling, and grate in a little utmeg. When it is thick and fine, fill the rolls, pour the oup into the dish, put in the rolls, and lay the rest of the mus-les round the rim of the dish.