Lobster Soup

Ingredients

• Procure a large ben fish, boiled
• a small onion
• a carrot
• a little bit of celery
• salt
• a little Cayenne
• a bunch of sweet herbs
• a little white stock
• the toasted crust of a French roll

Method

1. 1

   Cut away from the lobster all the meat in neat little pieces; beat up the fins and minor claws in a mortar, then stew the results in a stew-pan slowly with a little white stock.

2. 2

   Season with the herbs, onion, celery, and carrot.

3. 3

   Simmer for about an hour; then strain and return the liquor to the saucepan.

4. 4

   Place in the pieces of lobster, and having beaten up the coral in a little flour and gravy, stir it in.

5. 5

   Let the soup remain on the fire for a few minutes without boiling and serve hot.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 15. The excerpt below is the record exactly as published.

LOBSTER SOUP. Procure a large ben fish, boiled, and with all its ootid, if possible. Cat away from it all the meat in neat little pieeesi . beat np the fins and minor claws in a mortar, then stew the results in a stew-pan, slowly, along with a little white stock ; season this with a bunch of sweet herbs; a small onion, a little bit of celery, and a carrot may be placed in the stock as also the toasted crust of a French roll. Season to taste with salt and a little Cayenne

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