Have ready a good broth made of a knuckle of veal boiled slowly in as much water as will cover it, till the meat is reduced to rags. It must then be well strained.
Having boiled three fine middle-sized lobsters, extract all the meat from the body and claws. Bruise part of the coral in a mortar, and also an equal quantity of the meat.
Mix them well together. Add mace, nutmeg, cayenne, and a little grated lemon-peel; and make them up into force-meat balls, binding the mixture with the yolk of an egg slightly beaten.
Take three quarts of the veal broth, and put into it the meat of the lobsters cut into mouthfuls. Boil it together about twenty minutes.
Then thicken it with the remaining coral, (which you must first rub through a seve,) and add the force-meat balls, and a little butter rolled in flour.
Simmer it gently for ten minutes, but do not let it come to a boil, as that will injure the colour. Pour it into a tureen, and send it to table immediately.
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)
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