Prawn Soup
INGREDIENTS for Two quarts of fish soup for 8 persons. stock, two pints of prawns, the crumb of a French roll, anchovy sauce or mushroom ketchup to taste, one blade of mace, 1/4 pint of vinegar, a little lemon-juice. AVERAGE COST, 5s.
Pick out the tails of the prawns, put the bodies in a stewpan with I blade of mace, a PRAWNS. 1/4 pint of vinegar and the same quantity of water; stew them for hour, and strain off the liquor. Put the fish stock into stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice.
When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick encugh , put in a little butter and flour.
TIME.-1 hour.
SEASONABLE at any time.
Note. This can be thickened with tomatoes.. and vermicelli served in it, which makes it a very tasteful soup.