Another Lobster Soup

Ingredients

• three middle-sized, or five small lobsters
• five pints of veal gravy
• a piece of lemon-peel
• a couple of onions
• yolks of two eggs
• a very little flour

Method

1. 1

   Prepare lobsters and veal gravy.

2. 2

   Bruise claws and fins with anchovy, lemon peel, and onions, simmer in stock.

3. 3

   Strain, extract lobster meat, and prepare forcemeat balls.

4. 4

   Mix with stock, simmer for a quarter of an hour without boiling.

5. 5

   Serve with lemon or Seville orange juice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 66. The excerpt below is the record exactly as published.

Another Lobster Soup. {A most (UJHcuH one, and ciihj Jit for persons of pcrfcd digestion.) Have three middle-sized, or five small lobsters — hen lobsters if possible — ready boiled, and five jDints of veal gravy, though beef or n:iutton stock will answer very well. Break off and bruise in a mortar the small claws and fins, with an anchovy, a piece of lemon-peel, and a couple of onions. Put these to the stock, and simmer till you have obtained all the strength and flavour they contain. Strain off the stock. Split the tails, crack without mangling the great claws and carefully take out the meat, cutting it into- small pieces, and lay it aside. Pick the meat from the chine, and take part of the coral, the soft part of a few oysters, an anchovy, the quarter of a nutmeg, a blade of mace, a little SOUPS. 101 cayenne, and a teaspoonful of lemon-peel grated. Put these in a mortar, beat them up with the yolks of two eggs and a Tery little flour

Cook this with the app: pantry check, scaling, and the assistant.