shake In a little flour, set them on the fire keeping the sauce pan shaking all the time till the butter is melted, Season it with pepper and salt, beat the yolks of three eggs, put them in, stir them all the time for fear of curdling, grate a little nutmeg; when it is thick and fine, fill the rolls, pour your soup into the dish, put in the rolls, and lay the rest of the muscles round the rim of the of the dish.
To make a scate or thornbacksoup.
TAKE two pounds of scate or thornback, skin it and boil it in six quarts of water. When it is enough, take it up, pick off the flesh and lay it by; put in the bones again, and about two pounds of any fresh fish, a very little piece of lemon peel, a bundle of sweet-herbs, whole pepper, two or three blades of mace, a little piece of horse-raddish, the crust of a penny-loaf, a little parsley; cover it close and let it boil till there is about two quarts, then strain it off and add an ounce of vermicelli, set in on the fire, and let it boil softly. In the mean time take a French roll, cut a little hole in the top, take out the crumb, fry the crust brown in butter, take the flesh off the fish you laid by, cut it into little pieces, put it into a sauce pan, with two or three spoonfuls of the soup; shake in a little flour, put in a piece of butter, a little pepper and salt; shake them together in the sauce-pan over the fire till it is quite thick, then fill the roll with it, pour your soup into your dish, let the roll swim in the middle, and send it to table.
To make an oyster soup.
YOUR stock must be made of any sort of fish the place affords; let there be about two quarts, take a pint of oysters, beard them, put them into a sauce-pan, drain the liquor, let them stew two or three minutes in their own liquor, then take the hard parts of the oysters, and beat, them in a mortar, with the yolks of four hard eggs; mix them with some of the soup, put them with the other part of the oysters and liquor into a sauce-pan, a little nutmeg, pepper, and salt; stir them well together, and let it boil a quarter of an hour. Dish it up, and send it to table.
To make an almond soup.
TAKE a quart of almonds, blanch them, and beat them in a marble mortar, with the yolks of twelve hard eggs, till they are a fine paste; mix them by degrees with two quarts of
