Take Whitings, Flounders, and Grigs; put them into a Gallon of Water, with Pepper, Salt, Cloves, Mace, a Bunch of Sweet Herbs, and a small Onion; boil them to Pieces, and strain them out of the Liquor; then take a large Carp, cut off the Fish of one Side of it; put some Eel to it; make forc’d Meat of it, and lay it on the Carp as before; strew grated Bread over it; butter a Dish well, and bake it in an Oven; then take a Hundred of Craw-fish, break all the Shells of the Claws and Tail, and take out the Meat as whole as you can; then break all the Shells small, and put them, with the Spawn of Lobster, to the Soop, (and, if you please, some Gravy) and give them a Boil together; strain the Liquor out into another Sauce-pan, with the Tops of French Rolls dried, beat and sifted, and give it a Boil up to thicken; then brown some Butter, put in the Tails and Claws of your Crawfish, some of your forc’d Meat made into Balls; put your baked Carp into the Middle of the Dish; pour your Soup on boiling hot, and your Crawfish or Lobster in it. Garnish the Dish with Lemons and scalded Greens.
Übersetzung:Hummersuppe bzw. Krebssuppe
Marlene Ernst (Transkription): "To make Lobster or Craw-Fish Soop", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 058,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-lobster-or-craw-fish-soop (08.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.