Crab Soup

Ingredients

• Large crab
• Milk 1 1/2 pints
• Cream 1/2 pint
• Fish stock 1 1/2 pints
• Rice 1/2 lb
• Mace a small piece
• Butter 2 oz.
• Flour 2 tablespoonfuls
• Anchovy sauce 1 teaspoonful
• Cayenne, pepper and salt to taste

Method

1. 1

   Stew the rice till tender in the milk with the mace, salt, and one ounce of butter.

2. 2

   Take the meat from the body of the crab, pound it, and stir it into the rice and milk, and to this add the stock; boil altogether for two or three minutes, then rub through a sieve.

3. 3

   Melt one and a half ounces of butter in a stewpan, add to it the flour, then the soup; let it boil and thicken; add the white meat from the claws of the crab in flakes, seasoning to taste, and the cream.

4. 4

   Let it get quite hot, but not boil.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 12. The excerpt below is the record exactly as published.

Crab Soup. Large crab i. Milk 1 1 pints. Cream \ pint. Fish stock \\ pints. Rice J lb. Mace a small piece. Butter 2\ oz. Flour \\ tablespoonfuls. Cayenne, pepper and salt to taste. Anchovy sauce i teaspoonful. Stew the rice till tender in the milk with the mace, salt, and one ounce of butter. Take the meat from the body of the crab, pound it, and stir it into the rice and milk, and to this add the stock ; boil altogether for two or three minutes, then rub through a sieve. Melt one and a half ounces of butter in a stewpan, add to it the flour, then the soup ; let it boil and thicken ; add the white meat from the claws of the crab in flakes, seasoning to taste, and the cream. Let it get quite hot, but not boil. Lobster soup may be made in the same way, but the shell should be simmered in the stock before it is strained, and all the lobster meat should be added after the soup has been thickened. Jenny Lind Soup. For the Stock. Knuckle of veal i\ lbs. Cold water 2 quarts. Onion i. Bay leaf i. Celery | a head. Peppercorns 6. Bunch of herbs (thyme, parsley, marjoram). Or, Two quarts of any kind of well-flavoured white stock, c 34 Cut the veal into small pieces, put it into the cold water with the onion, celery, herbs, and peppercorns ; let it simmer for four hours, strain the stock ; when it is cold take off the fat. For the Soup. made as directed. I tablespoonful. The stock Sago... Cream Eggs... Cloves 4 piiiL. 2 yolks. 2. Wash the sago. Put the stock into a saucepan, bring it to the boil, then stir in the sago, and add the clo\ies ; let it simmer for one hour. Beat the yolks of two eggs in a tureen, add to them the cream, which should be hot but not boiling ; pour the hot soup very gradually on the eggs and cream, stirring all the time ; season it to taste with pepper and salt. Re-heat ; but it must not boil again. American Soup. Red lentils . ... iib. Brown stock i\ pints. Carrot I small. Turnip . ... I ,, Onion I. Leek 1^ a small. Herbs I bunch. Peppercorns . ... 4. Cloves 2. Milk . ... J pint. Flour . ... 1 oz. Butter I oz. Seasoning. Put the lentils into a saucepan with the stock, bring it gently to the boil, skim it well. Add the vegetables (sliced), herbs, and spices. Simmer gently until quite tender. Rub through a hair sieve. Add to the Lentil Pur6e a Tomato Puree ; mix these gradually with a sauce made of the flour, butter, and milk, which must be previously well boiled. Re-heat the soup, and it is then ready to serve. 35 Tomato Puree. Stew the following ingredients together, and rub them through a hair sieve : — Tomatoes i lb. (sHced.) Shallot I. Raw ham 2 oz. (cut into dice. ) Peppercorns 6. If the Lentil Puree has reduced too much, add a little more stock to thin it. Puree de Lentilles a L'Allemande. German lentils ^ lb. White stock 2 pints. Celery |^ a head. Onion 2. Turnip i. White peppercorns 6. Mace I blade. Bay leaves i. Parsley i sprig. Thyme i ,, Butter I oz. Rice-flour i oz. Milk I gill. Cream i Yolks of eggs 2. Simmer the lentils till quite tender in the stock, adding the vegetables (sliced), herbs, and spices. Pass through a hair sieve. Thicken with the rice-flour, butter, and milk. Have ready the yolks well beaten, pour on them the warm cream; thicken, but do not boil; pour into the tureen, and add the Lentil Puree, seasoned to taste. Time to cook the lentils, about two hours. Tapioca Cream Soup. Good-flavoured white stock I J pints. Tapioca (crushed) i oz. Cream i gill. Yolks of eggs 2. 36 Sprinkle the tapioca in the stock when boiling-, stir often, simmer until the tapioca becomes transparent. Warm the cream, mix it with the yolks, add the stock (not boiling), stirring well all the time. Re-heat, taking care the soup does not boil or the eggs will curdle. Season to taste. Leicester Soup. Gravy beef Ox kidney 1 lb. 1 '1^^^^- Second stock or water ... I quart. Carrot I small. Turnip 1 err,o11 T ^"^^ ^ smalK 1 ^ l^large piece Onion (stuck with 3 cloves) I. Celery 4 stalks. Bay leaf I. Thyme I sprig. Parsley I M Marjoram I Peppercorns 6. Curry powder I dessertspoonful. Tomatoes I lb. (sliced.) Butter I oz. Mushroom catsup I dessertspoonful. Worcester sauce I teaspoonful. Flour I tablespoonful. Melt the butter in a stewpan, sprinkle the meat with flour, and fry slightly. Add the curry powder, stock, vegetables, herbs, spices ; bring it to the boil and simmer gently for one and a half hours. Strain, mix with it the puree from the tomatoes (which must be cooked separately and passed though a hair sieve). The kidney must be pounded and passed through a sieve and added to the soup, which must be thickened with the flour ; add mushroom catsup and Worcester sauce. Serve carrot, parsnip, and kidney cut in small rounds as a garnish for the soup. 37 Hare Soup. Stock 2 quarts. Carrot i. Turnip J. Celery i stick. Parsley Thyme Marjoram... ^ bay leaf. . . ; Peppercorns 12. Port I glass. Catsup I dessertspoonful. Arrowroot or cornflour ... i The bones and inferior parts of a hare. Simmer the hare, vegetables, peppercorns, and herbs in the stock for three hours. Strain. Take all the meat off the hare, pound it well in a mortar and pass it through a sieve ; add this to the stock and thicken it with the arrowroot or cornflour, mixed smoothly with a little cold stock. After it has boiled add the catsup, port, and seasoning. Ox-Tail Soup. Ox-tail I. Stock (brown) 2 quarts. Carrot I. Turnip I. Onions 2. Celery ... J a head. Bunch of herbs I. Peppercorns ... 12. Cloves ... 4. Ham (cut small) ... lib. Butter ... 2 oz. Sherry I wineglass. Cornflour I tablespoonful

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