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Shrimp and Tomato Soup

Boil a pint of shrimps in salted water, flavoured with a bunch of sweet herbs and a large slice of lemon. Drain, cool, and shell the fish, and preserve a quarter of a pint of the liquor in which they were boiled. Slice a dozen large ripe tomatoes, and stir them over the fire, with four sliced onions, a bunch of sweet herbs, and a slice of fresh butter, for three or four minutes. A clove of garlic may be added, if liked; and if there is difficulty in procuring the tomatoes, a smaller number must be made to answer. Pour over them as much stock as will cover them, and let them stew gently till quite tender. Rub them through a sieve, and mix with them half a tumblerful of the liquor in which the shrimps were boiled, and a little more stock, if necessary. Season the soup with cayenne, and let it boil, stirring it well till it begins to thicken. A few minutes before serving, throw the picked shrimps into the soup. Time, two hours. Sufficient for five or six persons.