Jonga Soup

Ingredients

• half a dozen large crayfish
• half fry them in butter
• a pinch of nutmeg
• half a large cupful of cream or milk
• a teaspoonful of flour
• a teaspoonful of salt
• the third of that quantity of pepper
• an ounce of butter
• breadcrumbs
• onions
• some grated lime-peel

Method

1. 1

   Pound the crayfish flesh and shells together, season with herbs, pepper, salt, nutmeg, lime peel, breadcrumbs, and onions.

2. 2

   Boil slowly for an hour, strain, and return to pot with butter kneaded in flour.

3. 3

   Bring to boil, add crayfish pieces and cream or milk, and heat nearly to boiling point.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 165. The excerpt below is the record exactly as published.

Jonga Soup. Take half a dozen large crayfish in lieu of jongas, which are much the same, and half fry them in butter ; then pound both flesh and shells together (keeping back two or three to cut into dice to put in the soup) ; season highly with all kinds of fine herbs, pepper, salt, and a pinch of nutmeg, adding some grated lime-peel (or lemon peel if limes cannot be got), breadcrumbs, and onions. Boil slowly for an hour, strain, and put it back in the pot with a dessertspoonful of butter kneaded in a teaspoonful of flour, and bring to the boil. Now add the crayfish cut in small pieces, half a large cupful of cream or milk, and bring to nearly boiling point. Fried Old Wife. (Flounders.) Wash well some salt water flounders in lieu of old wifes, which carefully dry, then egg and breadcrumb them, first 409 BANQUETS OF THE NATIONS tossing them in dry flour, and fry a light brown in sufficient boiling dripping or oil to cover them. Serve with melted butter and garnish with parsley. Filleted soles, plaice, whitings, and haddocks may be cooked the same way. Braised Mutton. Lard with four large pieces of salted pork a piece of tender mutton weighing about three pounds. Pickle it for twelve hours with the juice of half a lemon, one tablespoonful of salt, half the quantity of pepper, one sprig of thyme, two bay-leaves, and half a dozen parsley roots. Put the meat (after pickling) in a saucepan with an ounce of butter, and let both sides brown well. Take it out; then add to the gravy about two table- spoonfuls of flour, stirring it well, and moisten with one quart of broth, mixing it in slowly while the sauce is boiling. Replace the mutton in the saucepan with two sliced carrots, twelve large potatoes cut in halves, half a dozen tomatoes cut in halves, a cupful of skinned broad beans, and twelve small glazed onions, a strong bouquet of herbs, one wineglassful of claret, a small point of garlic crushed, a teaspoonful of salt, and the third of that quantity of pepper

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