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Yachting Soup

Boil in a gallon of water an onion stuck with cloves, a bunch of sweet herbs, three or four blades of mace, some pepper and salt; provide two hundred crayfish, reserve about a score, pick the rest from the shells, saving the tails whole, beat the body and shells in a mortar with a pint of peas, either dry or green, but boiled tender, add them to the gallon of boiling water, and after stewing ten or fifteen minutes, or till all the goodness is extracted, strain. Next set it over a slow fire, put in a stale French roll sliced very thin; stew till half wasted; put two ounces of butter in a saucepan, shake in two table-spoonfuls of flour, add an onion, and stir about to keep from burning; put in the tails of the crayfish and a pint of the soup, let all simmer for five minutes, then take out the onion, fry a French roll brown, also the score of reserved fish, and pour all the soup together, serve up in a dish, and lay the roll in the middle, with the crayfish around. Be sure to pick out the bags and the woolly part of the crayfish before you pound them.