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stirred in and then poured into the tureen. Salt to taste. It is a very fine soup.
The fish dumplings are made the same way as the meat dumplings in No. 10, only instead of meat take fish, and take half the quantities given in No. 10. Leave out the nutmeg.
No. 57—CRAWFISH OR CRAB SOUP WITH MARROW-DUMPLINGS OR LIVER-DUMPLINGS.
Quantity for 6–8 Persons.
- 24 small crabs
- ¼ lb. of butter
- 2½ qts. of bouillon
- 1 pinch of white pepper
Preparation: The crabs are washed carefully and thrown into boiling salt water, but taken out again immediately. Mash the crabmeat and stew it ¼ of an hour in the ¼ lb. of butter. After this stir in the bouillon, cover and cook slowly 1 hour.
Marrow dumplings or liver dumplings are cooked in the soup which has been strained. The marrow dumplings are prepared as directed in No. 7 and the liver dumplings as in No. 9. Take the same quantities. Serve at once when the dumplings are done.
No. 58—OYSTER SOUP.
Quantity for 6 Persons.
- 1 qt. oysters
- 1 qt. milk
- 1 pinch of salt
- 1 pinch of pepper
- 2 tbsps. of fresh butter
Preparation: The milk is boiled and butter, salt, and pepper added. The oysters with their juice are put into the boiling milk; stir constantly while doing this, let come to boiling, stirring continually; then serve at once. Serve crackers with the soup.
No. 59—CHICKEN BOUILLON TO DRINK.
Quantity for 4 Persons.
- 1 chicken
- 1 egg
- 1½ qts. of water
- Some salt
Preparation: The chicken is cleaned well and all fat removed. The meat is removed from the bones and chopped fine, the bones cracked or split, the egg is stirred in and. with water and salt put into a covered pot and cooked slowly for 3 hours. Strain through a sieve and serve. This soup is very good for invalids and convalescents.
