No. 8 Lobster Soup
Take 3 fine, lively hen lobsters, boil them; when cold split the tails; take out the fish, crack the claws, and cut the meat in mouthfuls; take out the coral and soft part of the body, crush part of the coral in a mortar; pick out the fish from the shell, beat part of it with the coral; out of this make forcemeat balls, flavored with mace, nutmeg, grated lemon peel, cayenne, and anchovy. Pound these, with the yolk of an egg. Have ready 3 quarts of veal broth, bruise the small legs and the shell, and put them into it to boil for 20 minutes, then strain. To thicken the soup take the live spawn, crush it in the mortar, with a little butter and flour, rub it through a sieve and add it to the soup with the meat of the lobsters and the rest of the coral; let it simmer gently for 10 minutes.