1

Lobster, Crayfish, or Tin of Lobster

1s.

2

quarts Fish Stock .

1d.

pint of Milk.....

1

oz. Cornflour.....

d.

Lemon Juice, Salt, and Pepper .

d.

Total Cost - 1s. 2d. Time - One Hour.

The fish stock for this soup should be well flavoured with vegetables. If a crayfish be used, remove all the white meat and boil the shells in the stock for half an hour and strain them out; thicken with the cornflour, pour in the milk, and boil up. Cut the lobster into small pieces and put into the soup; simmer for ten minutes. Flavour with lemon juice and salt, pour into a warm tureen, and serve with fried bread. Wash the shells well in cold water before putting them into the soup.