Prawn Soup

Ingredients

• two onions, minced finely
• a carrot, minced
• half a dozen of the outer sticks of a head of celery
• three ounces of fresh butter
• three pints of broth or water
• four ounces of flour
• a table-spoonful of mushroom ketchup
• a tea-spoonful of anchovy sauce
• a dessert-spoonful of lemon-juice
• fifty prawns

Method

1. 1

   Mince vegetables and steam with butter, bay-leaf, parsley, and thyme.

2. 2

   Add broth and flour paste, boil, then simmer.

3. 3

   Stew prawn shells in stock and wine, strain, and mix with soup.

4. 4

   Season, add prawns, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1362. The excerpt below is the record exactly as published.

fifty prawns, put the head and bruised shells of the lobster and the shells of the jirawns into a ste%vi5an with a quart of stock, a sliced onion, and an ounce of butter. Let them simmer gently for an hour, then pour over them an additional two quarts of stock. Mix si.x ounces of fiour with a little cold stock, add this to the soup, and stir until it begins to thicken. Draw it back, set it by the side of the fire, let it simmer gently for half an hour, then press the whole through a fine sieve. Return the soup to the stewpan and let it boil ; skim carefully, and add whatever seasoning is required. Put in the picked prawns and the lobster meat, let them get quite hot, add a breakfast-cupful of thick cream, and serve. Time, two hours or more. Sufiicient for ten or twelve persons. Prawn Curry.— Chop half an onion very finely, put it into a stewpan with half an ounce of fresh butter, and let it steam over a gentle fire until it is tender -nathout being browned. Eub it with a wooden spoon through a fine sieve, mix a dessert-spoonful of curry-paste with the pulp, and add gradually half a pint of good stock. Boil the sauce for a few minutes, put into it a pound of prawns which, have been weighed after being boiled and shelled, and let all stew gently together. Servo the curry on a hot dish with a border of boiled rice round it. Time to stew the prawns, a quarter of an hour. Probable cost, variable. Sufiicient for five or six persons. Prawn Curry (another way). — Mince an onion finely, and steam it in a little butter until it is quite soft. Eub it thi-ough a fine sieve, and mix with the pulp a table-spoonful of the rasped meat of a cocoanut, and a table- spoonful of curry-paste or powder — paste is much the better of the two. Add gradually a pint of good broth and half a stick of cinna- mon, and let the sauce simmer for a quarter of an hour. Put in a pound of prawns weighed after they have been shelled, and let them simmer for a few minutes. About ten minutes before the curry is taken from the fire, mix a tea-spoonful of flour smoothly with the cocoa- nut-milk, and add it to the sauce. Stir gently over the fire for five minutes, squeeze the juice of a lemon into the curry, and serve very hot. Send boiled rice to table on a separate dish. Time, one hour. Probable cost, prawns, variable. Sufiicient for five or six persons. Prawn Pie. — Have as many well-cleaned prawns as will nearly fill the pie-dish. Season with pounded mace, cloves, a little cayenne or ChiU vinegar. Put some butter in the dish, and cover -n-ith a light puft'-paste. The pie will take less than three-quarters of an hour to bake. Prawn Soup. — IMince finely two onions, a carrot, and half a dozen of the outer sticks of a head of celery, and put them into a stewpan with three ounces of fresh butter, a bay-leaf, a bunch of parsley, and a sprig of thyme, and let them steam gently for a quarter of an hour. Shake the saucepan every now and then to keep them from burning. Pour over them three pints of broth or water, and mix this gradually with fom- ounces of flour mixed to a smooth paste with a little cold water; stir the liquid over the fire till it boils, then draw it back, let it simmer gently for a quarter of an hour, and strain. Pick out the tails of fifty pra-mis, and put the bodies and shells into a stewpan with a little stock and a glassful of light wine. Let them stew for a quarter of an hour; then pass the liquid thi-ough a fine sieve, and mix it with the soup. Season PBA (648) PBA ■with a little cayenne, and add a tatie-spoon- ful of mushroom ketchup, a dessert-spoonful of lemon -juice, and a tea-spoonful of anchovy sauce

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