Mrs Beeton Crayfish Soup
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1/4 lb. of butter,
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.
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