PRAWN SOUP.
Ingredients.—Two quarts of fish stock, two pints of prawns, the crumb of a French roll, anchovy sauce or mushroom ketchup to taste, one blade of mace, one-fourth pint of vinegar, a little lemon-juice. Mode.—Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, ¼ pint of vinegar, and the same quantity of water; stew them for ¼ hour, and strain off the liquor. Put the fish stock into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour. Time.—Hour. Average cost, 2s. per quart. Seasonable at any time. Sufficient for 8 persons.
Note.—This can be thickened with tomatoes, and vermicelli served in it, which makes it a very tasteful soup.