Lobster Soup (No. 237)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Instructions (21)
  1. Boil three fine lively young hen lobsters (see No. 176).
  2. When cold, split the tails.
  3. Take out the fish from the tails.
  4. Crack the claws and cut the meat into mouthfuls.
  5. Take out the coral and soft part of the body.
  6. Bruise part of the coral in a mortar.
  7. Pick out the fish from the chines.
  8. Beat part of the fish with the bruised coral.
  9. Make forcemeat balls from the fish and coral mixture, finely-flavoured with mace or nutmeg, a little grated lemon-peel, anchovy, and Cayenne.
  10. Pound these forcemeat balls with the yelk of an egg.
  11. Prepare three quarts of veal broth.
  12. Bruise the small legs and the chine (from veal) and put them into the broth.
  13. Boil the broth with the veal parts for twenty minutes.
  14. Strain the broth.
  15. To thicken the soup, bruise the live spawn in a mortar with a little butter and flour.
  16. Rub the spawn mixture through a sieve.
  17. Add the strained broth, the thickened mixture, the meat of the lobsters, and the remaining coral to the soup.
  18. Let the soup simmer very gently for ten minutes.
  19. Do not let the soup boil, or its fine red colour will immediately fade.
  20. Turn the soup into a tureen.
  21. Add the juice of a good lemon and a little essence of anchovy to the tureen.
Original Text
Lobster Soup.—(No. 237.) You must have three fine lively211-* young hen lobsters, and boil them, see No. 176; when cold, split the tails; take out the fish, crack the claws, and cut the meat into mouthfuls: take out the coral, and soft part of the body; bruise part of the coral in a mortar; pick out the fish from the chines; beat part of it with the coral, and with this make forcemeat balls, finely-flavoured with mace or nutmeg, a little grated lemon-[212]peel, anchovy, and Cayenne; pound these with the yelk of an egg. Have three quarts of veal broth; bruise the small legs and the chine, and put them into it, to boil for twenty minutes, then strain it; and then to thicken it, take the live spawn and bruise it in a mortar with a little butter and flour; rub it through a sieve, and add it to the soup with the meat of the lobsters, and the remaining coral; let it simmer very gently for ten minutes; do not let it boil, or its fine red colour will immediately fade; turn it into a tureen; add the juice of a good lemon, and a little essence of anchovy.
Notes
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