en put them into a clear
consomme, and let them boil slowly till the roots are quite tender.
Season with a little salt. When going to table put a little crust of
French roll in it.

_Cod's Head Soup._

Take six large onions, cut them in slices, and put them in a stewpan,
with a quarter of a pound of the freshest butter. Set it in a stove to
simmer for an hour, covered up close; take the head, and with a knife
and fork pick all the fins you can get off the fish. Put this in a dish,
dredge it well with flour, and let it stand. Take all the bones of the
head and the remainder, and boil them on the fire for an hour, with an
English pint of water. Strain off the liquor through a sieve, and put it
to your onions; take a good large handful of parsley, well washed and
picked clean; chop it as fine as possible; put it in the soup; let it
just boil, otherwise it will make it yellow. Add a little cayenne
pepper, two spoonfuls of anchovy, a little soy, a little of any sort of
ketchup, and a table-spoonful of vinegar. Then put the fish that has
been set aside on the plate into the stewpan to the soup, and let it
simmer for ten minutes. If not thick enough add a small piece of butter
rolled in flour.

_Crawfish Soup._

Boil off your crawfish; take the tails out of the shells; roast a couple
of lobsters; beat these with your crawfish shells; put this into your
fish stock, with some crusts of French rolls. Rub the whole through a
tamis, and put your tails into it. You may farce a carp and put in the
middle, if you please, or farce some of the shells and stick on a French
roll.

_Crawfish, or Lobster Soup._

Take some middling and small fishes, and put them in a gallon of water,
with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to
pieces, and strain them out of the liquor. Then take a large fish, cut
the flesh off one side, make forcemeat of it, and lay it on the fish;
dredge grated bread in it, and butter a dish well; put it in the oven
and bake it. Then take one hundred crawfish, break the shells of the
tails and claws, take out the meat as whole as you can; pound the shells
and add the spawn of a lobster pounded; put them into the soup, and, if
you like, a little veal gravy; give them a boil or two together. Strain
the liquor off into another saucepan, with the tops of French bread,
dried, beat fine, and sifted. Give it a boil to thicken; then brown some
butter, and put in the tails and claws of the cra