Craw-fish Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Soup base
Finishing
Instructions (11)
  1. Boil half a hundred of fresh craw-fish, pick out all the meat, which you must save.
  2. Take a fresh lobster and pick out all the meat, which you must likewise save.
  3. Pound the shells of the craw-fish and lobster fine in a marble mortar.
  4. Boil the pounded shells in four quarts of water, with four pounds of mutton, a pint of green split peas, nicely picked and washed, a large turnep, carrot, onion, mace, cloves, anchovy, a little thyme, pepper, and salt.
  5. Stew them on a slow fire till all the goodness is out of the mutton and shells.
  6. Strain it through a sieve.
  7. Put in the tails of your craw-fish and the lobster meat, but in very small pieces, with the red coral of the lobster, if it has any.
  8. Boil it half an hour.
  9. Just before you serve it up, add a little butter melted thick and smooth.
  10. Stir it round several times, when you put it in.
  11. Send it up very hot, but don't put too much spice in it.
Original Text
To make CRAW-Fish Soup. BOIL half a hundred of fresh craw-fish, pick out all the meat, which you must save, take a fresh lobster and pick out all the meat, which you must likewise save, pound the shells of the craw-fish and lobster 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 turnep, carrot, onion, mace, cloves, anchovy, a little thyme, pepper, and salt. Stew them on a slow fire till all the goodness is out of the mutton and shells, then strain it through a sieve, and put in the tails of your craw-fish and the lobster meat, but in very small pieces, with the red coral of the lobster, if it has any; boil it half an hour, and just before you serve it up, add a little butter melted thick and smooth, stir it round several times, when you put it in, send it up very hot, but don't put too much spice in it.—N. B. Pick out all the bags and the wooly part of your craw-fish before you pound them.
Notes
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