Recipes > Soup > Craw-Fish Soop

Craw-Fish Soop


Take a knuckle of veal, and part of a neck of mutton to make white gravy, putting in an onion, a little whole pepper and salt to your taste; then take twenty crawfish, boil and beat them in a marble mortar, adding thereto alittlee of the gravy; strain them and put them into the gravy; also two or three pieces of white bread to thicken the soop; boil twelve or fourteen of the smallest craw-fish, and put them whole into the dish, with a few toasts, or French roll, which you please; so serve it up.

You may make lobster soop the same way, only add into the soop the seeds of the lobster.


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English Housewifry (1764).

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