Crayfish Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of crayfish cooked in a stock made from a beef or fish stock base, the crayfish shells, butter and anchovies thickened with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic British version of: Crayfish Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
193. INGREDIENTS.—50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock, No. 105, or fish stock, No. 192.
Mode.—Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.
Time.—1-1/2 hour. Average cost, 2s. 3d. or 1s. 9d. per quart.
Seasonable from January to July.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
50 crayfish
115g butter
6 anchovies
80g breadcrumbs (best from a French roll)
1 tbsp lobster spawn (if available), or any fish roe
salt and freshly-ground white pepper, to taste
2l medium stock or fish stock
Method:
Shell the crayfish and store the flesh in the refrigerator. Combine the crayfish shells, butter and anchovies in a mortar and beat until thoroughly combined. Transfer to a pan, beat in 500ml of stock then bring to a simmer and cook gently for 40 minutes.
Take off the heat and strain through a fine-meshed sieve before placing back in a pan along with the remainder of the stock. Stir in the breadcrumbs then bring to a boil. Take off the heat and press through a fine-meshed sieve along with the lobster spawn (or roe).
Return to a simmer, add the crayfish and simmer gently until cooked through (about 4 minutes). Ladle into warmed soup bowls and serve.
