By Shrimp Soup
Take one pint of shrimps, and pound them in a mortar with the juice of half a lemon and a piece of butter equal in weight to them.
When quite a smooth paste, pass it through a sieve, and add pepper, salt and grated nutmeg.
Take as much breadcrumbs as there is shrimp pulp, and soak in stock; melt a piece of butter in a saucepan, amalgamate with it a heaped tablespoon of flour, mix the shrimp pulp with the bread crumbs, and put both into the saucepan; stir well, and add more stock until a puree is obtained rather thinner in consistency than the soup should be.
Put the saucepan on the fire, stir the contents till they thicken and boil, draw it then on one side, carefully skim off the superfluous fat, strain the soup through a hair sieve, make it boiling hot, and serve.
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