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PRAWN SOUP (another way)

Prepare two quarts of stock according to the directions given in the last recipe. Pick the tails from a hundred freshly-boiled prawns, and put the shells and bodies into a stewpan with a quarter of a pint of vinegar, a quarter of a pint of stock, and a blade of mace. Let them simmer for twenty minutes. Press the prawns through a sieve, and with them the crumb of a French roll which has been softened with a little of the stock. Mix the liquid with the soup, and add a little lemon-juice and Harvey's sauce, with a tea-spoonful of anchovy, and a pinch of cayenne; boil for five minutes; add the shelled prawns, and, when they are quite hot, serve the soup in a tureen. Time, altogether, about an hour and a half. Probable cost, uncertain. Sufficient for eight or nine persons.