Lobster Soup

Ingredients

• the stock made from the mutton bones
• a carrot
• a turnip
• a very small onion
• a very small pinch of celery-seed
• half a dozen peppercorns
• a dessert-spoonful of corn-flour
• half a pint of milk
• a quarter of a teaspoonful of essence of anchovy
• the yolk of an egg
• the preserved lobster, cut into neat pieces

Method

1. 1

   Stew the stock with carrot, turnip, onion, celery-seed, and peppercorns for an hour.

2. 2

   Rub through a sieve.

3. 3

   For each pint of liquor, add cornflour mixed with milk.

4. 4

   Stir till it boils, then add seasoning and essence of anchovy.

5. 5

   Stir in egg yolk and add lobster pieces.

6. 6

   Let stand for 5-6 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 154. The excerpt below is the record exactly as published.

Lobster Soup. Potted Grouse. Pried Hominy. Roast Shoulder of Mutton., Muffins. Potatoes. Dry Toast. Onions, Glazed. Watercress. Broccoli. Brown and White Bread and Gingerbread Pudding. Butter. Cheese. Milk Toast. Marketing. For the Day.— A well-kept Shoulder of Mutton, not too fat (January 17th) ; Onions ; Potatoes ; Broccoli ; a pennyworth of Parsley ; a pound of Beef Kidney Suet, part of it for to-day and part for to-morrow. A YEARS COOKERY. 193 Breakfast. — Pilchards (January 23rd) ; Potted Grouse (January 7th) ; Muffins (January 30th); Milk Toast (June 17th). Luncheon. — Rissoles of the remains of Beef (January 6th) ; Fried Hominy (February 12th). Dinner. — Lobster Soup. — Take the stock made from the mutton bones (Note 2, May 18th), and stew it for an hour with a carrot, a turnip, a small onion, a very small pinch of celery-seed tied in muslin, and half a dozen peppercorns. Rub the soup through a sieve, and to each pint of liquor add a dessert-spoonful of corn¬ flour mixed smoothly with half a pint of milk. Stir the soup till it boils, then add pepper and salt to taste, and a quarter of a tea¬ spoonful of essence of anchovy. Break the yolk of an egg into the soup tureen, stir in the soup, and add the preserved lobster, cut into neat pieces

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