Prawn Soup

Ingredients

• 2 quart fish stock or water
• 2 pint prawns
• the crumbs of a French roll
• anchovy sauce or mushroom ketchup to taste
• 1 blade mace
• 1 pint vinegar
• a little lemon-juice

Instructions

1. Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water;
2. stew them for 1/4 hour, and strain off the liquor.
3. Put the fish stock or water into a stewpan;
4. 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;
5. add ketchup or anchovy sauce to taste, with a little lemon-juice.
6. When it is well cooked, put in a few picked prawns;
7. let them get thoroughly hot, and serve.
8. If not thick enough, put in a little butter and flour.