Fish stock.

Components:- 2 lbs. of beef or veal (these can be omitted), any type of type of white fish trimmings, of fish which are to be dressed for table, 2 onions, the peel of 1/2 a lemon, a bunch of wonderful natural herbs, 2 carrots, 2 quarts of water.

Mode:- Cut up the fish, and also placed it, with the various other active ingredients, into the water. Simmer for 2 hours; skim the alcohol very carefully, and also stress it. When a richer stock is desired, fry the veggies and also fish before adding the water.

Time. 2 hrs.

Keep in mind. Do not make fish stock long prior to it is wanted, as it quickly curdle.

Crayfish soup.
Active ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, flavoring to taste, 2 quarts of tool stock or fish supply.

Mode:- Covering the crayfish, and placed the fish between 2 plates till they are desired; extra pound the shells in a mortar, with the butter and anchovies; when well beaten, include a pint of stock, and simmer for 3/4 of an hour. Strain it via a hair screen, placed the remainder of the stock to it, with the crumb of the rolls; give it one boil, and also rub it through a tammy, with the lobster-spawn. Place in the fish, however do not allow the soup boil, after it has actually been rubbed with the tammy. If required, add flavoring.

Time. 1-1/2 hr.

Eel soup.
Active ingredients:- 3 pounds. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 lot of pleasant natural herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.

Mode:- Clean the eels, cut them right into thin pieces, as well as placed them in the stewpan with the butter; allow them simmer for a couple of mins, then put the water to them, and include the onion, reduced in slim pieces, the natural herbs, mace, and also seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, blend the flour efficiently to a batter with the cream, bring it to a boil, pour over the eels, and also offer.

Time. 1 hr, or instead more.

Note. This soup might be flavoured in a different way by leaving out the lotion, and adding a little ketchup.

Lobster soup.
Ingredients. 3 huge lobsters, or 6 little ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of wonderful natural herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat rounds, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.

Setting:- Pick the meat from the lobsters, and also beat the fins, chine, and tiny claws in a mortar, previously taking away the brownish fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and also the water; simmer delicately till all the benefits is extracted, as well as strain it off. Pound the generate in a mortar, with the butter, nutmeg, and also flour, and also blend with it the lotion as well as milk. Give one boil up, at the same time including the tails reduced in items. Make the forcemeat rounds with the rest of the lobster, skilled with mace, pepper, as well as salt, including a little flour, and also a couple of bread crumbs; moisten them with the egg, warm them in the soup, and offer.

Time. 2 hrs, or instead a lot more.

Oyster soup -1.
Ingredients:- 6 loads of oysters, 2 quarts of white stock, 1/2 pint of lotion, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and also mace to taste.

Setting:- Scald the oysters in their very own liquor; take them out, beard them, as well as placed them in a tureen. Take a pint of the stock, put in the beards as well as the liquor, which need to be meticulously stressed, and simmer for 1/2 an hour. Take it off the fire, pressure it again, and add the remainder of the stock with the seasoning and also mace. Bring it to a boil, include the enlarging of butter and flour, simmer for 5 minutes, stir in the steaming cream, put it over the oysters, as well as serve.

Time. 1 hr.

Keep in mind. This soup can be made less abundant by using milk as opposed to cream, and also thickening with arrowroot rather than butter and also flour.

Oyster soup -2
Ingredients:- 2 quarts of great mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour.

Setting:- Beard the oysters, as well as heat them in their very own alcohol; then include it, well stretched, to the broth; enlarge with the butter and also flour, and simmer for 1/4 of an hour. Place in the oysters, mix well, yet do not let it steam, as well as offer extremely hot.

Time. 3/4 hour.

Shellfish soup.
Active ingredients:- 2 quarts of fish supply or water, 2 pints of shellfishes, the crumbs of a French roll, anchovy sauce or mushroom ketchup to preference, 1 blade of mace, 1 pint of vinegar, a little lemon-juice.

Setting:- Pick the tails of the shellfishes, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, as well as the same amount of water; stew them for 1/4 hour, and pressure off the liquor. Put the fish supply or water into a stewpan; add the stretched alcohol, pound the shellfishes with the crumb of a roll dampened with a little of the soup, massage them via a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well prepared, placed in a few picked shellfishes; allow them get thoroughly warm, and also offer. Otherwise thick enough, placed in a little butter and also flour.

Time. 1 hr.