Mrs Beetons Soups Revisited
Lobster Soup
3 Large or 6 Small Lobsters
2.25lt (4 pints) Water
600ml (1 pint) Cream
600ml (1 pint) Milk
1 French Roll, crumb only
1 Onion
2 Anchovies
1 Egg
1 Small Bunch Sweet Herbs
1 Strip Lemon Peel
Forcemeat Balls
50g (2oz) Butter
Nutmeg
1 tsp Flour
Breadcrumbs
Mace
Salt and Pepper, to taste
Pick the meat from the lobsters and beat the fins, chine and small claws in a mortar, previously removed the brown fin and the bag in the head.
Put it in a saucepan, with the crumb of the roll, anchovies, onions, herbs, lemon peel and water.
Simmer gently until all the goodness is extracted and strain it off.
Pound the spawn in a mortar, with the butter, nutmeg and flour and mix it with the cream and milk.
Bring to the boil, at the same time adding the tails cut in pieces.
Make the forcemeat balls with the remainder of the lobster, seasoned with mace, salt and pepper, adding a little flour and a few breadcrumbs, moisten them with the egg.
Heat them in the soup and serve.
Time: 2 hours or rather more.
Sufficient for 8 persons.
Seasonable from April to October.
LOBSTER SOUP
195. INGREDIENTS - 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet 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 balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.
Mode - Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.
Time - 2 hours, or rather more.
Average cost, 3s 6d per quart.
Seasonable from April to October.
Sufficient for 8 persons.
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