A Crawfish Soop


Take a Gallon of Water, and set it a boiling; put in it a Bunch of Sweet Herbs, three or four Blades of Mace, an Onion stuck with Cloves, Pepper and Salt; then have about 200 Crayfish, save out about twenty, then pick the rest from the Shell, save the Tails whole, the Body and Shells beat in a Mortar, with a Pint of Peas, green or dry, first boiled tender in fair Water; put your boiling Water to it, and strain it boiling-hot through a Cloth, till you have all the Goodness out of it; then set it over a slow Fire or Stew-hole, then have ready a French Role, cut very thin, and let it be very dry, put it to your Soop, let it stew till half is wasted, then put a Piece of Butter as big as an Egg into a Sauce-pan, let it simmer till it has done making a Noise, then shake in two Tea Spoonfuls of Flour, stirring it about, and an Onion; put in the Tails of the Fish, give them a Shake round, put to them a Pint of good Gravy, let it boil four or five Minutes softly, take out the Onion, and put to it a Pint of the Soop, stir it well together, and pour it into your Soop, and let it simmer very softly a Quarter of an Hour. Fry a French Role very nice and brown, and the twenty Crawfish, pour your Soop into the Dish, and lay the Role in the Middle, and the Crawfish round the Dish.

Fine Cooks boil a Brace of Carp and Tench, and may be a and Lobster or two, and many more rich Things, to make a Craw-fish-soop; but the above is full good, and wants no Addition.