Craw-fish Soup.—(No. 235.)
This soup is sometimes made with beef, or veal broth, or with fish, in the following manner:
Take flounders, eels, gudgeons, &c., and set them on to boil in cold water; when it is pretty nigh boiling, skim it well; and to three quarts put in a couple of onions, and as many carrots cut to pieces, some parsley, a dozen berries of black and Jamaica pepper, and about half a hundred craw-fish; take off the small claws and shells of the tails; pound them fine, and boil them with the broth about an hour; strain off, and break in some crusts of bread to thicken it, and, if you can get it, the spawn of a lobster; pound it, and put it to the soup; let it simmer very gently for a couple of minutes; put in your craw-fish to get hot, and the soup is ready.
Obs.—One of my predecessors recommends craw-fish pounded alive, to sweeten the sharpness of the blood. Vide Clermont’s Cookery, p. 5, London, 1776.
“Un des grands hommes de bouche de France” says, “Un bon coulis d’ecrevisses est le paradis sur la terre, et digne de la table des dieux; and of all the tribe of shell-fish, which our industry and our sensuality bring from the bottom of the sea, the river, or the pond, the craw-fish is incomparably the most useful and the most delicious.”