Shellfish and Tomato Soup

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. cooked or 1 can of crawfish, crayfish or prawns
  • 2


Slice the potatoes thickly, and boil them till soft in ½ pt. fish stock with the herbs, lemon juice and a piece of lemon rind. Meanwhile cut up the tomatoes and chop the onion. Cook the tomatoes and onion without any other additions till they are quite soft. Sieve the potatoes and to them add all