and all the wooly parts that are about them, put them into a sauce-pan with two quarts of water, a little salt, a bundle of sweet-herbs: let them stew softly, and when they are ready to boil, take out the tails, and beat all the other part of the crawfish with the shells, and boil in the liquor the tails came out of, with a blade of mace, till it comes to about a pint, stain it through a clean sieve, and add it to the fish a-boiling. Let all boil softly, till there is about three quarts; then strain it off thro* a coarse sieve, put it into your pot again, and if it wants salt you must put some in, and the tails of the crawfish and lobster: take out all the meat and body, and chop it very small, and and to it; take a French roll and fry it crisp, and add to it. Let them stew all together for a quarter of an hour. You may stew a carp with them, pour your soup into your dish, the roll swimming in the middle.
When you have a carp, there should be a roll on each side. Garnish the dish with crawfish. If your crawfish will not lie on the sides of your dish, make a little paste, and lay round the rim, and lay the fish on that all round the dish.
Take care that your soup be well seasoned, but not too high.
To make a muscle soup.
GET a hundred of muscles, wash them very clean, put them into a stew-pan, cover them close: let them stew till they open, then pick them out of the shells, stain the liquor through a fine lawn sieve to your muscles, and pick the beard or crab out, if any.
Take a dozen crawfish, beat them to mash, with a dozen of almonds blanched, and beat fine; then lake a small parsnip and carrot scraped, and cut in thin slices, fry them brown with a little butter; then take two pounds of any fresh fish, and boil in a gallon of water, with a bundle of sweet-herbs, a large onion stuck with cloves, whole pepper, black and white, a little parsley, a little piece of horse-raddish, and salt the muscle liquor, the crawfish and almonds. Let them boil till half is washed, then strain them through a sieve, put the soup into a sauce-pan, put in twenty of the muscles, a few mushrooms, and truffles cut small, and a leek washed and cut very small: take two French rolls, take out the crumb, fry it brown, cut it into little pieces, put it into the soup, let it boil altogether for a quarter of an hour, with the fried carrot and parsnip; in the mean while take the crust of the rolls fried crisp; take half a hundred of the muscles, a quarter of a pound of butter, a spoonful of water,
