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Classic
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page 109
fry them; break the rest of them in a stone mortar, season them with savory
spice, and an onion, a hard egg, grated bread, and sweet herbs boiled in good
table beer; strain it, and put to it scalded chopped parsley, and French rolls;
then put in the fried craw fish, with a few mushrooms. Garnish the dish with
sliced lemon, and the feet and tail of a craw fish.
To make Oyster Soup.
Have ready a good fish stock, then take two quarts of oysters without the
beards; bray the hard part in a mortar, with the yolks of ten hard eggs. Set
what quantity of fish stock you shall want over the fire with your oysters;
season it with pepper, salt, and grated nutmeg. When it boils, put in the eggs,
and let it boil till it is as thick as cream. Dish it up with bread cut in dice.
To make an Eel Soup.
Take eels according to the quantity of soup you would make; a pound of eels will
make a pint of soup; so to every pound of eels put a quart of water, a crust of
bread, two or three blades of mace, a little whole pepper, an onion, and a
bundle of sweet herbs; cover them close, and let them boil till half the liquor
is wasted; then strain it, toast some bread, and cut it small, lay the bread in
the dish, and pour in your soup. If you have a stew hole, set the dish over it
for a minute,
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