Lobster Soup

Ingredients

• Take the meat of 2 small lobsters
• 1 pint cream
• 1 pint milk
• 1 tablespoonful flour
• salt and cayenne, to taste
• 1/2 cup butter

Method

1. 1

   Simmer all together for 20 minutes, add flour wet with cold milk, salt and cayenne to taste.

2. 2

   Just before serving, add butter cut into small pieces and stir until absorbed.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 21. The excerpt below is the record exactly as published.

LOBSTER SOUP. Take the meat of 2 small lobsters, cut fine, i pint cream, i pint milk, simmer all together 20 minutes, add i tablespoonful flour wet with cold milk, salt and cayenne, to taste ; just before serving, aJd Yi cup butter, cut into small pieces and stir until it is entirely ab- sorbed, strain or not, as you please. Mrs. Walter Hill. MOCK BISQUE SOUP. y2 can tomato, i^ pints of milk, 2 tablespoonfuls flour, butter size of an egg, pepper and salt to taste, about ^ teaspoonful soda. Put the milk in a double boiler to boil, and let the tomato stew slowly, add soda. When about ready to serve, add the tomato to the milk, flour and seasoning, add butter and salt last. The soda cooked in the tomato prevents it from curdling and souring. Will keep a few days. Lucy T. Ames. GREEN PEA SOUP. Shell 2 quarts of fresh green peas, wash the pods and cover them with a quart of water, boil 5 minutes, drain. Add to this water the peas, cook until tender and press through colander, add 2 tea- spoonfuls of sugar, a pint of milk, 2 tablespoonfuls of butter and 2 of flour, add salt and pepper and serve at once. Julia P. Saunders. SOUP. 63 POTATO PUREE. 1 quart of milk, 6 good sized potatoes, i onion, i small bay leaf, I small stalk of celery, or i teaspoonful celery salt, i tablespoonful flour,

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