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Prawn and Lobster Soup

Take a freshly-boiled hen lobster, remove the meat from the tail and claws, cut it into neat square pieces, and put these aside. Pick fifty prawns, put the head and bruised shells of the lobster and the shells of the prawns into a stewpan with a quart of stock, a sliced onion, and an ounce of butter. Let them simmer gently for an hour, then pour over them an additional two quarts of stock. Mix six ounces of flour with a little cold stock, add this to the soup, and stir until it begins to thicken. Draw it back, set it by the side of the fire, let it simmer gently for half an hour, then press the whole through a fine sieve. Return the soup to the stewpan and let it boil; skim carefully, and add whatever seasoning is required. Put in the picked prawns and the lobster meat, let them get quite hot, add a breakfast-cupful of thick cream, and serve. Time, two hours or more. Sufficient for ten or twelve persons.