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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 79
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79 Lobster Soup Boil three fine Lobsters-when cold, cut the meat into mouthfuls- bruise a part of the coral in a mortar, & with this & the soft part of the body, & a part of the fish bruised with it, make forced meatballs, flavoured with mace, grated Lemon peel, anchovy, cayenne-mixed up with the yolk of an egg. - Have ready three quarts of veal Broth to thicken it, bruise part of the Roe with a little butter & flour in a mortar, rub it thro' a sieve, & add it to the soup, along with the meat of the Lobster and the remaining coral-let it simmer gently for 10 minutes; do not let it boil, else its fine red colour will immediately fade Add the juice of a Lemon, & a little essence of anchovy - -
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79 Lobster Soup Boil three fine Lobsters-when cold, cut the meat into mouthfuls- bruise a part of the coral in a mortar, & with this & the soft part of the body, & a part of the fish bruised with it, make forced meatballs, flavoured with mace, grated Lemon peel, anchovy, cayenne-mixed up with the yolk of an egg. - Have ready three quarts of veal Broth to thicken it, bruise part of the Roe with a little butter & flour in a mortar, rub it thro' a sieve, & add it to the soup, along with the meat of the Lobster and the remaining coral-let it simmer gently for 10 minutes; do not let it boil, else its fine red colour will immediately fade Add the juice of a Lemon, & a little essence of anchovy - -
Szathmary Culinary Manuscripts and Cookbooks
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