_Ingredients._—Two quarts of fish stock, two pints of prawns, the crumb
of a French roll, anchovy sauce or mushroom ketchup to taste, one blade
of mace, one-fourth pint of vinegar, a little lemon-juice. _Mode._—Pick
out the tails of the prawns, put the bodies in a stewpan with 1 blade
of mace, ¼ pint of vinegar, and the same quantity of water; stew them
for ¼ hour, and strain off the liquor. Put the fish stock into a
stewpan; add the strained liquor, pound the prawns with the crumb of
a roll moistened with a little of the soup, rub them through a tammy,
and mix them by degrees with the soup; add ketchup or anchovy sauce to
taste with a little lemon-juice. When it is well cooked, put in a few
picked prawns; let them get thoroughly hot, and serve. If not thick
enough, put in a little butter and flour. _Time._—Hour. _Average cost_,
2_s._ per quart. _Seasonable_ at any time. _Sufficient_ for 8 persons.
_Note._—This can be thickened with tomatoes, and vermicelli served in
it, which makes it a very tasteful soup.
PRAWNS, to Dress.
Cover a dish with a large cup reversed, and over that lay a small white
napkin. Arrange the prawns on it in the form of a pyramid, and garnish
with plenty of parsley. Sometimes prawns are stuck into a lemon cut in
half the long way, and garnished with parsley.