Onion and Lobster Soup

Ingredients

• twelve medium-sized onions
• about 10z. of butter
• a slice of lean beef
• a slice or two of lean ham
• about 5 pints of rich stock
• the meat from the body of a large Lobster
• 1 wineglassful of white wine

Method

1. 1

   Stew onions in butter with beef and ham until soft.

2. 2

   Add stock, boil, strain, and return to heat.

3. 3

   Add lobster meat and season before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 385. The excerpt below is the record exactly as published.

twelve medium-sized onions, and stew them in about loz. of butter, with a slice of lean beef and a slice or two of lean ham ; when they are stewed quite soft, add to them, a little at a time, about 5 pints of rich stock ; let it boil up, and strain through a hair sieve, rubbing the onions through with a wooden spoon. Put this soup back in the saucepan, and let it boil, skimming well. Take the meat from the body of a large Lobster, the spawn also, and the meat of a boiled codling, and beat them fine in a mortar ; add this by degrees to the soup, stirring quite smooth ; let it boil again, and skim. Just before taking the soup from the fire, season with white pepper and cayenne ; cut up the tail and claws of the Lobster, and add them together with 1 wineglassful of white wine

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