(10) Plunge a large Lobster, or two of medium size, into a large pot half-full of boiling salted water, and boil until the shell is quite red : then take it from the water, coo] until it can be handled, and remove the flesh from the shell, rejecting the soft fins which lie close to the body under the legs, the stomach, which is enclosed in a rather hard membrane, back of the eyes, and the intestine which runs down the middle of the tail, saving all the coral and green fat. Cut the flesh of the Lobster in small pieces. Put over the fire a saucepan containing 2 table-spoonfuls each of butter and flour, and stir them until they bubble ; then gradually add 3qts. of boiling water, stir until very smooth, add the Lobster, prepared as already directed, season the soup rather highly with salt and red pepper, let it boil for two or three minutes, and serve hot. (11) Put 1 pint of stock into a saucepan with a carrot, turnip, small onion, a few pieces of celery, and six or seven peppercorns, and stew at the side of the fire for an hour. Strain through a fine sieve back into the saucepan, add a Lobster — continued. dessert-spoonful of cornflour, smoothly blended with a break- fast-cupful of milk, stir till the soup boils, and season with J teaspoonful of essence of anchovies, and salt and pepper. Put the yolk of an egg in the soup-tureen, break it, stir in the soup, and mix in the chopped meat of a Lobster ; leave the soup for a few minutes, and serve. Tinned Lobster can be substituted for the Lobster-meat, but should not be used if the other can be obtained. (12) Pick the meat out of the tails, claws, and bodies of three or four large Lobsters, and pound the remainder in a mortar. Put the pounded Lobster in a saucepan with a couple of onions, a bunch of sweet herbs, three boned anchovies, and a small piece of lemon-peel ; pour in 5 pints of water, season to taste with salt and pepper, and let them simmer gently at the side of the fire. Put the spawn of the Lobster in a mortar with loz. of butter and 2 table-spoonfuls of flour,✪ Lobster Soup and pound until smooth, then stir in slowly 1 pint of milk and 3 breakfast-cupfuls of cream. Strain the Lobster liquor, add it to the above mixture, season with a moderate quantity of grated nutmeg, and pour into the saucepan ; cut the flesh from the tails, &c., into small pieces, put them in the soup, and let it just come to the boil. When ready, turn the soup into a soup-tureen, and serve, while very hot, with a plate of sippets of toast or small crohtons of fried bread. (13) American. — Remove the meat from a boiled Lobster and cut it into small pieces ; pound two or three plain biscuits or crackers, and mix them with the Lobster. Put lqt. of milk in a saucepan with lqt. of water, sprinkle a little salt and pepper in, and when boiling stir in the Lobster, biscuit, and jib. of butter ; put the lid on and simmer for half-an-hour. Turn it into a tureen, and serve while very hot with sippets of toast on a plate.

AI-modernized reading of the original text

(10) Plunge a large Lobster, or two of medium size, into a large pot half-full of boiling salted water, and boil until the shell is quite red : then take it from the water, cool until it can be handled, and remove the flesh from the shell, rejecting the soft fins which lie close to the body under the legs, the stomach, which is enclosed in a rather hard membrane, back of the eyes, and the intestine which runs down the middle of the tail, saving all the coral and green fat. Cut the flesh of the Lobster in small pieces. Put over the fire a saucepan containing 2 table-spoonfuls each of butter and flour, and stir them until they bubble ; then gradually add 3qts. of boiling water, stir until very smooth, add the Lobster, prepared as already directed, season the soup rather highly with salt and red pepper, let it boil for two or three minutes, and serve hot. (11) Put 1 pint of stock into a saucepan with a carrot, turnip, small onion, a few pieces of celery, and six or seven peppercorns, and stew at the side of the fire for an hour. Strain through a fine sieve back into the saucepan, add a Lobster — continued. dessert-spoonful of cornflour, smoothly blended with a breakfast-cupful of milk, stir till the soup boils, and season with J teaspoonful of essence of anchovies, and salt and pepper. Put the yolk of an egg in the soup-tureen, break it, stir in the soup, and mix in the chopped meat of a Lobster ; leave the soup for a few minutes, and serve. Tinned Lobster can be substituted for the Lobster-meat, but should not be used if the other can be obtained. (12) Pick the meat out of the tails, claws, and bodies of three or four large Lobsters, and pound the remainder in a mortar. Put the pounded Lobster in a saucepan with a couple of onions, a bunch of sweet herbs, three boned anchovies, and a small piece of lemon-peel ; pour in 5 pints of water, season to taste with salt and pepper, and let them simmer gently at the side of the fire. Put the spawn of the Lobster in a mortar with loz. of butter and 2 table-spoonfuls of flour, and pound until smooth, then stir in slowly 1 pint of milk and 3 breakfast-cupfuls of cream. Strain the Lobster liquor, add it to the above mixture, season with a moderate quantity of grated nutmeg, and pour into the saucepan ; cut the flesh from the tails, &c., into small pieces, put them in the soup, and let it just come to the boil. When ready, turn the soup into a soup-tureen, and serve, while very hot, with a plate of sippets of toast or small crohtons of fried bread. (13) American. — Remove the meat from a boiled Lobster and cut it into small pieces ; pound two or three plain biscuits or crackers, and mix them with the Lobster. Put lqt. of milk in a saucepan with lqt. of water, sprinkle a little salt and pepper in, and when boiling stir in the Lobster, biscuit, and jib. of butter ; put the lid on and simmer for half-an-hour. Turn it into a tureen, and serve while very hot with sippets of toast on a plate.

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Lobster Soup

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