(7) Take half-a-dozen small Lobsters, split them in halves
lengthwise, crack the large claws, and pick out all the
meat, keeping the meat of the tail separate from the rest.
Then scrape the brown fur from the shells and the bag in
the head, place the shells, tins, and the small claws into a
mortar, and beat well ; put them over the lire with two
anchovies, a good-sized onion, a few sprigs of sweet herbs,
a piece of lemon-peel, a seasoning of pepper and salt, and
the crumb of a French roll ; pour over 2qts. of water, boil
all the goodness out of them, then strain the liquor. Beat
the coral in a mortar with a little butter, 1 teaspoonful
of flour, and a quarter of a nutmeg, grated ; mix into it
gradually lqt. of cream✪ Lobster Stock, and add it to the liquor the
Lobster-shells were boiled in. Take the meat of the
bodies and claws of the Lobsters, mince it fine, mix with
it a small quantity of sifted breadcrumbs, season with
pepper, salt, and a very little powdered mace, and mix to
a forcemeat with beaten yolk of egg ; then form it into
balls with a [little flour, and heat them in the soup after
the cream and coral have been added. Cut the meat of
the tails into pieces, give them a boil in the soup, pour it
into the tureen, and serve.
(8) Peel twelve medium-sized onions, and stew them in
about loz. of butter, with a slice of lean beef and a slice
or two of lean ham ; when they are stewed quite soft, add
to them, a little at a time, about 5 pints of rich stock ;
let it boil up, and strain through a hair sieve, rubbing
the onions through with a wooden spoon. Put this soup
back in the saucepan, and let it boil, skimming well.
Take the meat from the body of a large Lobster, the spawn
also, and the meat of a boiled codling, and beat them fine
in a mortar ; add this by degrees to the soup, stirring quite
smooth ; let it boil again, and skim. Just before taking
the soup from the fire, season with white pepper and
cayenne ; cut up the tail and claws of the Lobster, and
add them together with 1 wineglassful of white wine✪ Onion and Lobster Soup.
Forcemeat balls may also be added, made of the flesh and
soft parts of a medium-sized Lobster, a good-sized piece of
boiled celery, half an anchovy, and the yolk of a hard-
boiled egg, all beaten together, seasoned with a little
cayenne, salt, white pepper, and ground mace, and mixed
with 2 table-spoonfuls of sifted breadcrumbs, two well-
beaten eggs, 2oz. of butter melted to oil, and 1 table-
spoonful of oyster liquor, and filed before being added.
(9) Allow equal quantities of Lobster-flesh and butter,
and twice the quantity of breadcrumbs ; soak the crumbs
in as much clear stock as they will absorb, pound the
Lobster and butter together in a mortar, and when smooth
add the breadcrumbs ; pound again, and season to taste
with salt, pepper, and a small quantity of grated nutmeg.
Put loz. of butter in a saucepan with 1 heaped table-
spoonful of flour, and mix them over the fire ; put in the
above mixture, and stir in gradually a sufficient quantity of
clear stock to make a very thin puree. Stir the whole
over the fire until boiling and thickened, skim the soup,
strain it through a fine hair sieve, return it to the sauce-
pan, and boil up again. Pour the soup into a soup-tureen,
and serve it with a plate of sippets of toast or crohtons
of fried bread.
Page 385 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(7) Take half-a-dozen small Lobsters, split them in halves lengthwise, crack the large claws, and pick out all the meat, keeping the meat of the tail separate from the rest. Then scrape the brown fur from the shells and the bag in the head, place the shells, tins, and the small claws into a mortar, and beat well ; put them over the fire with two anchovies, a good-sized onion, a few sprigs of sweet herbs, a piece of lemon-peel, a seasoning of pepper and salt, and the crumb of a French roll ; pour over 2qts. of water, boil all the goodness out of them, then strain the liquor. Beat the coral in a mortar with a little butter, 1 teaspoonful of flour, and a quarter of a nutmeg, grated ; mix into it gradually lqt. of cream, and add it to the liquor the Lobster-shells were boiled in. Take the meat of the bodies and claws of the Lobsters, mince it fine, mix with it a small quantity of sifted breadcrumbs, season with pepper, salt, and a very little powdered mace, and mix to a forcemeat with beaten yolk of egg ; then form it into balls with aa little flour, and beat them in the soup after the cream and coral have been added. Cut the meat of the tails into pieces, give them a boil in the soup, pour it into the tureen, and serve.
(8) Peel twelve medium-sized onions, and stew them in about loz. of butter, with a slice of lean beef and a slice or two of lean ham ; when they are stewed quite soft, add to them, a little at a time, about 5 pints of rich stock ; let it boil up, and strain through a hair sieve, rubbing the onions through with a wooden spoon. Put this soup back in the saucepan, and let it boil, skimming well. Take the meat from the body of a large Lobster, the spawn also, and the meat of a boiled codling, and beat them fine in a mortar ; add this by degrees to the soup, stirring quite smooth ; let it boil again, and skim. Just before taking the soup from the fire, season with white pepper and cayenne ; cut up the tail and claws of the Lobster, and add them together with 1 wineglassful of white wine. Forcemeat balls may also be added, made of the flesh and soft parts of a medium-sized Lobster, a good-sized piece of boiled celery, half an anchovy, and the yolk of a hardboiled egg, all beaten together, seasoned with a little cayenne, salt, white pepper, and ground mace, and mixed with 2 table-spoonfuls of sifted breadcrumbs, two wellbeaten eggs, 2oz. of butter melted to oil, and 1 tablespoonful of oyster liquor, and filed before being added.
(9) Allow equal quantities of Lobster-flesh and butter, and twice the quantity of breadcrumbs ; soak the crumbs in as much clear stock as they will absorb, pound the Lobster and butter together in a mortar, and when smooth add the breadcrumbs ; pound again, and season to taste with salt, pepper, and a small quantity of grated nutmeg. Put loz. of butter in a saucepan with 1 heaped tablespoonful of flour, and mix them over the fire ; put in the above mixture, and stir in gradually a sufficient quantity of clear stock to make a very thin puree. Stir the whole over the fire until boiling and thickened, skim the soup, strain it through a fine hair sieve, return it to the saucepan, and boil up again. Pour the soup into a soup-tureen, and serve it with a plate of sippets of toast or crohtons of fried bread.
Records on this page
Lobster StockLobster BallsOnion and Lobster Soup