CRAYFISH SOUP.
Ingredients.—50 crayfish, ¼ lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock, or fish stock. Mode.—Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar with the butter and anchovies; when well beaten, add a pint of stock, and simmer for ¾ of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the roll; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil after it has been rubbed through the tammy. If necessary, add seasoning. Time.—1½ hour. Average cost, 2s. 3d. or 1s. 9d. per quart. Sufficient for 8 persons. Seasonable from January to July.