A Cray-fish Soup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
soup base
thickening and finishing
garnish
Instructions (18)
  1. Take a gallon of water and add to it boiling.
  2. Put in the boiling water a bunch of sweet herbs, three or four blades of mace, an onion stuck with cloves, pepper and salt.
  3. Prepare about two hundred craw-fish: save out about twenty for frying, and pick the rest from the shells, saving the tails whole.
  4. Beat the bodies and shells of the craw-fish in a mortar with a pint of peas (green or dry, first boiled tender in fair water).
  5. Add the boiling water to the mortar mixture and strain it boiling hot through a cloth until all the goodness is extracted.
  6. Set the strained liquid over a slow fire or stew-hole.
  7. Add a French roll, cut very thin and very dry, to the soup.
  8. Let the soup stew until half is wasted.
  9. In a sauce pan, melt a piece of butter as big as an egg and let it simmer until it stops making noise.
  10. Shake in two tea spoonfuls of flour, stirring it about, and add an onion.
  11. Put the craw-fish tails into the sauce pan, give them a shake round, and add a pint of good gravy.
  12. Let this mixture boil softly for four or five minutes.
  13. Take out the onion from the sauce pan mixture.
  14. Add the sauce pan mixture to a pint of the soup, stir well together.
  15. Pour all the soup together and let it simmer very softly for a quarter of an hour.
  16. Fry a French roll very nice and brown.
  17. Fry the twenty reserved craw-fish.
  18. Pour the soup into the dish, lay the fried French roll in the middle, and arrange the fried craw-fish around the dish.
Original Text
A Cray-fish Soup. TAKE a gallon of water, add to it boiling, put in it a bunch of sweet herbs, three or four blades of mace, an onion stuck with cloves, pepper and salt; then have about two hundred craw-fish, fave out about twenty, then pick the rest from the shells, save the tails whole; the body and shells beat in a mortar, with a pint of peas, green or dry; first boiled tender in fair water, put your boiling water to it, and straining it boiling hot through a cloth till you have all the goodness out of it; set it over a slow fire or stew- hole, have ready a French roll cut very thin, and let be very dry, put it to your soup; let it stew till half is wasted, then put a piece of butter as big as an egg into a sauce pan, let it simmer till it has done making a noise, shake in two tea spoonfuls of flour, stirring it about, and an onion; put in the tails of the fish, give them a shake round, put to them a pint of good gravy, let it boil four or five minutes softly; take out the onion, and put it to a pint of the soup, stir it well together and pour it all together, and let it simmer very softly a quarter of an hour; fry a French roll very nice and brown, and the twenty craw-fish, pour your soup into the dish, and lay the roll in the middle, and the craw-fish round the dish.
Notes
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