German cookery for the English kitchen

Wash the crayfish in cold water and then boil them for 10 minutes in boiling water, with salt, carraway seeds and parsley. When cold, divide them, leaving the claws (out of which the meat is taken) whole, to put into the soup. The shells of the crayfish may be stuffed and also put into the soup, in which case they should be slit up at the side, that the stuffing can be readily taken out at table. The gall, in the head ; the intestine, lying along the tail ; and the gray threads lying along the side must be removed altogether. Pound the remaining portions of the shells as finely as possible, then fry in the butter for 2 minutes ; add the flour and fry again for 3 minutes. Add the stock, 2 tablespoonsful of carrots and turnips chopped finely, a teaspoonful of chopped fennel, a pinch of carraway and half a teaspoonful of chopped onion. Leave all well covered to simmer for half an hour. Then strain through a sieve and stir in the yolks of 2 eggs, unbeaten. The eggs may also be omitted. 2 Suppen. If stuffed crayfish shells or vegetables, such as asparagus, cauliflower, green peas or carrots be served in the soup, they should be boiled in the stock first. Stuffing for crayfish shells. Take i oz. of grated roll, soak and then press out the moisture. Mix with \ oz. butter and an ^^^ and heat in a pan till it becomes of the consistency of dough. When cold, mix with i yolk, a teaspoonful of chopped parsley, the meat out of the claws and the crayfish "cream." Meat or fish balls may be served in the soup instead of the stuffed shells. \See sections : Suppen-Einlagen and Fish.) Aal-Suppe. (Eel Soup.) 3 pints stock. I soupplateful green peas. I ,, pears. I soupplateful soup herbs. Several eels. Fresh herbs. Boil for an hour in strong stock a soupplateful each of green peas, of pears (peeled and cut up into quarters), and of soup herbs (carrots, turnips, celery, etc.) cut into small dice. Add several eels skinned, cut into short lengths and first parboiled with fresh herbs in strongly salted water. Boil all together till tender and thicken the soup, if necessary, with a little butter and flour that have been heated together in a saucepan. Serve with Schwammklosschen. {See recipe, page 19.) Sohellfisoh-Suppe. (Haddock Soup.) 7W Quarts of Soup, Time of Preparation : 2 hours. 2 lbs. fish. 3 pints water. f pint cream or milk. I teaspoonful of Meat Extract. 2 oz. butter. I onion. Carrots and turnips. Pepper and salt. 2 oz. flour. Fillet the fish and cut into small pieces, then boil for 5 minutes in the water the vegetables have been previously boiled in. Mix the butter and flour together Soups. 3 and heat in a saucepan, continually stirring until a golden brown ; pour the strained stock on to it, add the Meat Extract, the cream or milk, which has been brought to the boil, flavour, put in the fish and serve. Little fish balls may also be added. If so, then ^ lb. of the fish should be set aside. The fish should be well dried and put twice through the mincing machine. After this, well pounded in me mortar, pepper and salt, \ oz. of butter, \ teaspoonful chopped parsley, a pinch of cayenne and an ^gg being added during the process. Then pass all through a hair sieve and form into little balls which are thrown into the boiling stock. Wild-Suppe. (Game Soup.) One Quart of Soup. Time of Preparation : 2 hours. I quart stock. \ pint red wine. I partridge, some roast hare or venison. I tablespoonful Madeira. 2 tablespoonsful fried bread, in dice. 2 tablespoonsful soup herbs (carrots, turnips, celery, parsley, etc.). \ teaspoonful Meat Extract.