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Personal Chef Recipe CRAYFISH SOUP.
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OX-TAIL SOUP.
PARTRIDGE SOUP.
PHEASANT SOUP.
PORTABLE SOUP.
RABBIT SOUP.
SOUP A LA REINE.
II. (Economical.)
STEW SOUP OF SALT MEAT.
STEW SOUP.
improvement.
TURKEY SOUP (a Seasonable Dish at Christmas).
TURTLE SOUP (founded on M. Ude's Recipe).
A GOOD FAMILY SOUP.
HODGE-PODGE.
FISH STOCK.
CRAYFISH SOUP.
EEL SOUP.
LOBSTER SOUP.
OYSTER SOUP.
and thickening with arrowroot instead of butter and flour.
PRAWN SOUP.
FRIED ANCHOVIES.
ANCHOVY BUTTER OR PASTE.
ANCHOVY TOAST.
ANCHOVY TOAST.
BRILL.
COD'S HEAD AND SHOULDERS.
SALT COD, COMMONLY CALLED "SALT-FISH."
COD SOUNDS, EN POULE.
COD PIE.
1/2 hour.

Personal Chef Recipes - by Mrs Beeton

CRAYFISH SOUP.

Ingredients:50 crayfish
1/4 lb. of butter
6 anchovies
the crumb of 1 French roll
a little lobster-spawn
seasoning to taste
2 quarts of medium stock
No. 105
or fish stock
No. 192.
Method:Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.
Time: 1-1/2 hour.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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