made Plain and Eafy. 149 
snd all the woolly parts that are about them, put them into a 
Saucepan, with two quarts of water, a little fait, a bundle of 
fweet-herbs : let them flew fofdy, and when they are ready to 
boil, take out the tails, and beat all the other part of the craw¬ 
fifli with the (hells, and boil in the liquor the tails came out 
of, with a blade of mace, till it comes to about a pint, drain it 
through a clean fieve, and add it to the fifh a-boiling. Let all 
boil fofdy, till there is about three quarts ; then drain it off thro’ 
acoarfe fieve, put it into your pot again, and if it wants fait 
you muft put tome in, and the tails of the crawfifli and lobfter: 
take out all the meat and body, and chop it very fmall, and add 
to it; take a French roll and fry it crifp, and add to it. Let 
them ftew all together for a quarter of an hour. You may 
ftew a carp with them ; pour your foup into your difh, the roll 
fwimming in the middle. 
When you have a carp, there (hould be a roll on each fide. 
Garnifh the difh with crawfifli. If your crawfiih will not lie 
on thefides of your difh, make a little pafte, and lay round the 
rim, and lay the fifti on that all round the diih. 
Take care that your foup be well feafoned, but not too high* 
To make a mufclefoup . 
GET a hundred of mufcles, wa(h them very clean, putthem 
into a ftew*pan, cover them clofe : let them ftew till they open, 
then pick them out of the (hells, drain the liquor through a 
fine lawn fieve to your mufcles, and pick the beard or crab out, 
if any. 
Take a dozen crawfifli, beat them to mafh, with a dozen of 
almonds blanched, and beat fine ; then take a fmall parfnip and 
a carrot fcraped, and cut in thin dices, fry them brown with a 
little butter; then take two pounds of any frefti fifh, and boil 
in a gallon of water, with a bundle of fweet -herbs. a large on 'on 
ftuck with cloves, whole pepper, black and white, a little 
parfley, a little piece of horfe raddifb, and fait the mufcle li¬ 
quor, the crawfifh and almonds. Let them boil till half is wad¬ 
ed, then drain them through a fieve, put the foup into a fauce- 
pan, putin twenty of the mufcles, a few mufhrooms, and truf¬ 
fles cut fmall, and a leak wa(hed and cut very fmall : take two 
French rolls, take out the crumb, fry it brown, cut it into little 
pieces, put it into the foup, let it boil altogether for a quarter of 
an hour, with the fried carrot and parfnip ; in the mean while 
take the cruft of the rolls fried crifp; take half a hundred of the 
mufcles, a quarter of a pound of butter, a fpoonful of water, 
L 3 fhake 
