1 can lobster
1 cupful breadcrumbs
1 quart milk
1 quart water
1 tablespoonful flour
1/4 cupful Crisco
Salt, pepper, red pepper, and grated nutmeg to taste
Squares fried bread
Thin lemon slices
Open a can of lobster of good quality, take out best pieces and cut
into small squares without tearing; put them aside. Place remains of
lobster in mortar or basin, and pound quite smooth with Crisco. Soak
bread in water, adding flour, and seasonings, and put all on fire in
soup pot with pounded lobster and Crisco; stir till it boils, and boil
for fifteen minutes; then pass it through sieve, add milk and pieces
of lobster, and return to the pot till it boils up. Serve with small
squares of fried bread, and send thin slices of lemon to table with
it. This is an excellent soup, and can of course be made with fresh
lobster.