? 50 The Art of Cookery^ 
fhake in a little flour* fet them on the fire* keeping the faucc- 
pan flicking all the time till the butter is melted. Seafon it 
with pepper and fa.lt, beat the yolks of three eggs* put them in, 
Air them all the time for fear of curdling, grate a little nutmeg \ 
when it is thick and fine, fill the rolls, pour your foup into the 
difti, put in the rolls, and lay the reft of the mufcles round the 
rim of the difli. 
make a fcate cr thornback foup . 
TAKE two pounds of fcate or thornback, (kin it and boil it 
in fix quarts of water. When it is enough, take it up, pick 
off the flefh and lay it by; put in the bones again, and about 
two pounds of any frefh fid), a very little piece of lemon-peel, 
a bundle of fweet-herbs, whole pepper, two or three blades of 
mace, a little piece of horfe-raddifh, the cruft of a penny-loaf, 
a little parfley; cover it clofe and let it boil till there is about 
two quarts, then ftrain it off and add an ounce of vermicelli, 
fet it on the fire, and let it boil foftly. In the mean time take a 
French roll, cut a little hole in the top, take out the crumb, 
fry the cruft brown in butter, take the flefh off thefifti you laid 
by, cut it into little pieces, put it into a faucepan, with twq 
or three fpoonfuls of the foup, (hake in a little flour, put in a 
piece of butter, a little pepper and fait; fhake them together in 
the faucepan over the fire till it is quite thick, then fill the roll 
with it, pour your foup into your difh, let the roll fwim in the 
puddle, and fend it to table. 
T0 make an oyjter foup. 
YOUR flock muft be made of any fort of fifh the plac^ 
affords ; let there be about two quarts, take a pint of oyfters, 
beard them, put them into a faucepan, ftrain the liquor, let 
them flew two or three minutes in their own liquor, then take 
the hard parts of the oyfters, and beat them in a mortar, with 
the yolks of four hard eggs ; mix them with fome of the foup, 
put them with the other part of the oyfters and liquor into a 
faucepan, a little nutmeg, pepper, and fait; far them well to¬ 
gether, and let it boil a quarter of an hour. Difti it up, and 
fend it to table, 
To make an almond foup , 
TAKE a quart of almonds, blanch them, and beat them 
in a marble mortar, with the yolks-of twelve hard eggs, till 
they are a fine paftej mix them by degrees with two quarts of 
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