Ingredients:	2 quarts of fish stock or water 2 pints of prawns the crumbs of a French roll anchovy sauce or mushroom ketchup to taste 1 blade of mace 1 pint of vinegar a little lemon-juice.
Method:	Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a 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 enough, put in a little butter and flour.
Time:	hour.
Notes:	This can be thickened with tomatoes, and vermicelli served in it, which makes it a very tasteful soup. _Pic_
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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