Lobster Soup

Ingredients

• 3 large lobsters, or 6 small ones
• the crumb of a French roll
• 2 anchovies
• 1 onion
• 1 small bunch of sweet herbs
• 1 strip lemon-peel
• 2 oz butter
• a little nutmeg
• 1 teaspoonful flour
• 1 pint cream
• 1 pint milk
• forcemeat balls
• mace
• salt and pepper to taste
• bread crumbs
• 1 egg
• 2 quart water

Instructions

1. Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head.
2. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water;
3. simmer gently till all the goodness is extracted, and strain it off.
4. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk.
5. Give one boil up, at the same time adding the tails cut in pieces.
6. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.