FIVE FISH SOUPS

Ingredients: - 2 lbs. From beef (can be omitted), all kinds of trimmings white of the fish that have been dressed in table 2 onion, rind of 1 / 2 lemon, a handful of fresh herbs, 2 carrots, Quarterfinal 2 gallon of water.
Mode: - Cut the fish, and placed it with the other ingredients in water. Cook over a low heat for 2 hours, the liquor skim carefully, and the strain. When stock richest wants, frying fish and vegetables before adding water.
Time. 2 hours.
Note. Do not make the stocks long before they wanted to, as soon turns sour.

The soup crayfish:
Ingredients: - 50 crayfish, 1 / 4 pounds of butter, 6 anchovy, crumbs 1 French roll, a little lobster-spawning season to taste, 2 fourths of the population and medium stocks.
Mode: - Shell crayfishes, and put the fish between two plates until they are wanted; pounds the mortar shells in one, with butter and anchovies; when well beaten, add a pint of stock, and cook over a low heat in 3 / 4 Time. Strain through a sieve hair, put the rest of the population to the same, with the crumbs rolls; give a boil, and rub it through a tammy, lobster, with spawning. Put in fish, but do not let the soup boil, after it has been through the rubbing tammy. If necessary, add seasonings.
Time. 1-1/2 hour.

Eel soup:
Ingredients: - 3 lbs. From eels, 1 onion, 2 oz. Of butter, 3 blades of mace, 1 bunch of fresh herbs, 1 / 4 oz. Of the peppercorns, salt to taste, 2 tablespoons flour, 1 / 4 litre of cream, 2 quarts of water.
Mode: - Wash eels, cut them into thin slices, and put in stewpan with butter; let boil for a few minutes and then pouring the water to them, and add the onion, cut into thin slices, herbs, Mace, and condiments. Simmer until tender eel, but did not break the fish. They were carefully removed, the mixture of flour to a smooth batter with the cream, bring to boil, pour over eels, and serve.
Time. 1 hour, or something else.
Note. This soup can be flavored differently by omitting the "cream", and adding a bit of tomato sauce.

Soup lobster:
Ingredients. 3 large lobsters, or 6 small, the crumbs of a French roll, 2 anchovies, 1 onion, 1 small bunch of fresh herbs, 1 strip of lemon peel, 2 oz. Of butter, a little nutmeg, 1 teaspoon flour, 1 litre of cream, 1 litre of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.
Mode: - Choose beef and lobster, and beat the wings, chine, and small clutches in a mortar previously carried the flipper and brown bag in the head. Put it in a stewpan with crumb roll, anchovies, onions, herbs, lemon rind, and water, boil gently until everything is extracted goodness, and the strain defuse it. Pound the spawn in a mortar, butter, nutmeg and flour, and mix with cream and milk. Give a boil until, at the same time add tails cut into pieces. Make the forcemeat balls with the rest of the lobster, seasoned with mace, pepper and salt, add a little flour and some crumbs of bread, moisten with eggs, heat the soup and serve.
Time. 2 hours, or slightly more.

Oyster soup -1:
Ingredients: - 6 dozen oysters, 2 quarts of white balance, 1 / 2 pint of cream, 2 oz. Of butter, 1-1/2 oz. Of flour, salt, cayenne pepper, and mace to taste.
Mode: - Scald the oysters in their own liquor, take them out, beard them, and put them in a tureen. Take a pint of the population, to the beard and liquor, which must be carefully strained, and simmer for 1 / 2 hour. Take it off the fire, the strain again, and add the rest of the population with the time and mace. Bring to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling point cream, pour it over the oysters and serve.
Time. 1 hour.
Note. This soup may be less rich by using milk instead of cream, and with the thickening of arrowroot instead of butter and flour.

Oyster soup -2:
Ingredients: - 2 fourths of good lamb broth, 6 dozen oysters, 2 oz. Butter, 1 oz. From flour.
Mode: - Beard oysters, and scald in their own liquor, then add that, well cast, with the broth, butter and thicken with flour, and simmer for 1 / 4 of an hour. Put in oysters, stir well, but do not let it boil, and serve piping hot.
Time. 3 / 4 hour.

Shrimp Soup:
Ingredients: - 2 quarts of fish stock or water, 2 pints of shrimp, the crumbs of a French roll, anchovy or mushroom sauce tomato sauce to taste, 1 piece of mace, 1 pint of vinegar, a bit of lemon juice.
Mode: - Choose the tails of shrimp, put the bodies into a stewpan with 1 sheet of mace, 1 / 2 pint of vinegar, and the same amount of water; stew for 1 / 4 of an hour, and faced with the strain liquor. Put the fish or the water in a stewpan; add liquor strained, the pound shrimp with a roll crumbs moistened with a little soup, rub them through a tammy, and mix them with degrees from the soup, add the tomato sauce or anchovy sauce to taste with a bit of lemon juice. When cooked well, which in a few shrimps collected; let them get deep into hot, and serve. If it is not thick enough, put a little butter and flour.
Time. 1 hour.