Almond Soup

Brown Soup

Chestnut Soup

Clear Game Soup

Clear Hare Soup

Clear Ox-Tail Soup

Cream of Barley Soup

Green Pea Soup

Italian Soup

Julliene Soup

Lobster Bisque

Lobster Soup

Mulligatawny Soup

Oyster Soup

Palestine Soup

Parsnip Soup

Potato Puree

Red Pottage

Soup à la Mer

Soup Americaine

Soup Royale

Soup Verte

Spring Vegetable Soup

Stock

Turtle Soup, with Dried Turtle

Vegetable Marrow Soup

Vermicelli Soup

Lobster Soup

• 700g Knuckle of Veal, or
• 1 kg Cod-fish or small Cod's head.
• Carrot. Turnip. Onions.
• Anchovy, or &franc12; a Red Herring.
• 2½ litres Water.
• 1 Lobster.
• Flour, Cayenne Pepper, Salt.
• 30g Butter.
• 1 teacupful Cream.
• 30g Flour.

Make stock as in the recipe for Oyster Soup, only the fish or cod's head may be substituted for the veal. Strain the stock and return it to the pot. Then take a boiled lobster (a hen is best), break it and take all the flesh and cut it up in neat square pieces, and put it aside ; then crush the shells and add them, and what meat remains in the body, the anchovy or herring, and add all to the stock (the bag near the head may or may not be removed). Let it all boil for half an hour ; strain it. Return it to the pot once more, and add the flour, butter, and cream gradually, and the pieces of lobster. Let all simmer (not boil) for ten minutes. The coral or spawn must be pounded with a small bit of butter, then rubbed through a hair sieve, and added to the soup at the same time as the butter, flour, and cream. Season with salt, pepper, a little cayen ne, and the juice of half a small lemon, and serve.