Yachting Soup

Ingredients

• an onion
• three or four blades of mace
• two hundred crawfish
• a pint of peas
• two ounces of butter
• two table-spoonfuls of flour
• half a pint of strong ale

Method

1. 1

   Boil onion, herbs, mace, pepper, and salt in a gallon of water.

2. 2

   Add crawfish shells and peas, then strain.

3. 3

   Add sliced French roll to the strained soup and reduce.

4. 4

   In a separate pan, melt butter, stir in flour, and add crawfish tails and soup.

5. 5

   Simmer, then serve with fried roll and crawfish.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2335. The excerpt below is the record exactly as published.

Yachting Soup.— Put an onion stuck •with cloves, a bunch of sweet herbs, three or four blades of mace, some pepper and salt, in a gallon of water to boil ; provide two hundred crawfish, reserve about a score, pick the rest from the sheUs, saving the tails whole, beat the body and shells in a mortar with a pint of peas, either dry or green, but boiled tender, add them to the gallon of boiling water, and. after stewing ten or fifteen minutes, or till all the goodness is extracted, strain. Next set it over a slow fire, put in a stale French roll sliced very thin; stew tiU half wasted; put two ounces of butter in a saucepan, shake in two table-spoonfuls of flour, add an onion, and stir about to keep from burning ; put in the tails of the crawfish and a pint of the soup ; let it simmer for five minutes, then take out the onion, fry a French roll bro-wn, also the score of reserved fish, and pour all the soup together, serve up ia a dish, and lay the roll in the middle, with the crawfish around. Be sure to pick out the bags and the woolly part of the crawfish before you poimd them. Yale Boat Pie (an American recipe).— Lay three or four pounds of steak from the, under-cut of a round of beef in a middling- sized dish, having seasoned it with pepper and salt. Have a couple of chickens at hand, cut in pieces and seasoned ; place them on . the steak, and over them one dozen and a half of fresh fat oysters without the liquor. Add half a dozen fresh hard-boiled eggs, and after damping the bottom of the dish with half a pint of strong ale

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