tion to the quantity of oil, jelly,
and mucilage, that can be extracted from them, this soup has strong
claims to the attention of rational economists.

_Craw-fish Soup._--(No. 235.)

This soup is sometimes made with beef, or veal broth, or with fish, in
the following manner:

Take flounders, eels, gudgeons, &c., and set them on to boil in cold
water; when it is pretty nigh boiling, skim it well; and to three quarts
put in a couple of onions, and as many carrots cut to pieces, some
parsley, a dozen berries of black and Jamaica pepper, and about half a
hundred craw-fish; take off the small claws and shells of the tails;
pound them fine, and boil them with the broth about an hour; strain off,
and break in some crusts of bread to thicken it, and, if you can get it,
the spawn of a lobster; pound it, and put it to the soup; let it simmer
very gently for a couple of minutes; put in your craw-fish to get hot,
and the soup is ready.

_Obs._--One of my predecessors recommends craw-fish pounded alive, to
sweeten the sharpness of the blood. Vide CLERMONT'S _Cookery_, p. 5,
London, 1776.

"_Un des grands hommes de bouche de France_" says, "_Un bon coulis
d'ecrevisses est le paradis sur la terre, et digne de la table des
dieux_; and of all the tribe of shell-fish, which our industry and our
sensuality bring from the bottom of the sea, the river, or the pond, the
craw-fish is incomparably the most useful and the most delicious."

_Lobster Soup._--(No. 237.)

You must have three fine lively[211-*] young hen lobsters, and boil
them, see No. 176; when cold, split the tails; take out the fish, crack
the claws, and cut the meat into mouthfuls: take out the coral, and soft
part of the body; bruise part of the coral in a mortar; pick out the
fish from the chines; beat part of it with the coral, and with this make
forcemeat balls, finely-flavoured with mace or nutmeg, a little grated
lemon-peel, anchovy, and Cayenne; pound these with the yelk of an egg.

Have three quarts of veal broth; bruise the small legs and the chine,
and put them into it, to boil for twenty minutes, then strain it; and
then to thicken it, take the live spawn and bruise it in a mortar with a
little butter and flour; rub it through a sieve, and add it to the soup
with the meat of the lobsters, and the remaining coral; let it simmer
very gently for ten minutes; do not let it boil, or its fine red colour
will immediately fade; turn it into a tureen; add the ju