Mrs Beetons Soups Revisited

Crayfish Soup

50 Crayfish
2.25lt (4 pints) Medium Stock or Fish Stock.
110g (4oz) Butter
6 Anchovies
Lobster Spawn
Seasoning, to taste

Shell the crayfish and put the fish between two plates until they are wanted.
Pound the shells in a mortar, with the butter and anchovies.
When well beaten, add 600ml (1 pint) of stock and simmer for 45 minutes.
Strain it through a hair sieve.
Add the remaining stock to it, with the crumb of the rolls.
Bring to the boil and rub it through a tammy, with the lobster spawn.
Add the fish, but do not let the soup boil, after it has been rubbed through the tammy.
If necessary, add seasoning.

Time: 1½ hour.
Sufficient for 8 persons.
Seasonable from January to July.

CRAYFISH SOUP

193. INGREDIENTS - 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock, No. 105, or fish stock, No. 192.

Mode - Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

Time - 1–1/2 hour.

Average cost, 2s. 3d. or 1s. 9d. per quart.

Seasonable from January to July.

Sufficient for 8 persons.

Mrs BeetonRecipes

Mrs Beetons Soups Revisited

Crayfish Soup

Mrs Beeton
Recipes