(2) Pick the meat from a boiled Lobster and cut it into
collops as evenly as possible. Put some clarified fat in a
frying-pan, and when this fat is boiling put in the collops,
after dipping each piece into frying-batter in which has
been mixed a few drops of essence of anchovies and a
little cayenne pepper, and fry quickly. When cooked,
drain them, arrange on a hot dish, and serve at once.
Lobster Ketchup. — Take a Lobster that weighs 31b. or as
near that weight as possible, pick out all the meat, and
pound the coral in a mortar. When that is well pounded,
add the meat, pound both together, and mix in 1 tea-
spoonful of cayenne pepper. Open a bottle of sherry, use
a little of it to moisten the meat during the pounding,
and when all is pounded smooth add the remainder of the
bottle of sherry, and mix it well in. When thoroughly
mixed, pour it into two wide-necked bottles, putting on
tbe top of each 1 table-spoonful of whole pepper✪ Lobster Ketchup ; cork the
bottles well, and tie leather over the corks. This ketchup
will keep for a year. It tastes just like fresh Lobster
sauce. One teacupful of it is sufficient to flavour a large
sauce-tureenful of melted-butter sauce.
Lobster Loaf or Cheese. — Take out the flesh from the
claws of six Lobsters without breaking ; pick the flesh out
of the bodies of the Lobsters, and chop it finely. Put 4
table-spoonfuls of butter in a saucepan with 6 table-spoonfuls
of flour, and stir it with a wooden spoon Then pour in
gradually 2 breakfast-cupfuls of milk, and continue stirring
over tbe fire till boiling, keeping it very smooth ; season
the mixture with salt, pepper, lemon-juice, and 1 teaspoonful
each of anchovy and Worcestershire sauces. Beat four eggs
well, stir them into the above ingredients, moving the sauce-
pan oft' the fire, and add the chopped body flesh of the
Lobsters. Butter a cylinder-mould, pour the mixture into
it, tie a sheet of paper over the top, put it in a
saucepan, with boiling water to three-parts its height, and
steam gently for forty-five minutes. Put J table-spoonful
of cornflour in a saucepan, mix in gradually J pint of
clear brown stock✪ Lobster Loaf or Cheese, and stir it over the fire till boiling ;
season this sauce with a squeeze of lemon-juice, salt, and
cayenne pepper ; put the legs of the Lobsters in, and
warm them. Turn the Lobster out of the mould on to a
hot dish, stick a head at the top and a pair of claws at the
For details respecting Culinary Processes , Utensils , Sauces, i be., referred to, sec under their special heads.
874
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lobster — continued.
Lobster — continued.
sides (see Fig. 1092), and pour the sauce round it. If there
was any coral with the Lobster, it should be nibbed
Fig. 1092. Lobster Loaf or Cheese.
through a fine hair sieve over it, having washed and dried
the whole beforehand. Garnish round with the legs.
Page 372 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Pick the meat from a boiled Lobster and cut it into collops as evenly as possible. Put some clarified fat in a frying-pan, and when this fat is boiling put in the collops, after dipping each piece into frying-batter in which has been mixed a few drops of essence of anchovies and a little cayenne pepper, and fry quickly. When cooked, drain them, arrange on a hot dish, and serve at once.
Lobster Ketchup. — Take a Lobster that weighs 31b. or as near that weight as possible, pick out all the meat, and pound the coral in a mortar. When that is well pounded, add the meat, pound both together, and mix in 1 teaspoonful of cayenne pepper. Open a bottle of sherry, use a little of it to moisten the meat during the pounding, and when all is pounded smooth add the remainder of the bottle of sherry, and mix it well in. When thoroughly mixed, pour it into two wide-necked bottles, putting on the top of each 1 table-spoonful of whole pepper ; cork the bottles well, and tie leather over the corks. This ketchup will keep for a year. It tastes just like fresh Lobster sauce. One teacupful of it is sufficient to flavour a large sauce-tureenful of melted-butter sauce.
Lobster Loaf or Cheese. — Take out the flesh from the claws of six Lobsters without breaking ; pick the flesh out of the bodies of the Lobsters, and chop it finely. Put 4 table-spoonfuls of butter in a saucepan with 6 table-spoonfuls of flour, and stir it with a wooden spoon Then pour in gradually 2 breakfast-cupfuls of milk, and continue stirring over tbe fire till boiling, keeping it very smooth ; season the mixture with salt, pepper, lemon-juice, and 1 teaspoonful each of anchovy and Worcestershire sauces. Beat four eggs well, stir them into the above ingredients, moving the saucepan off the fire, and add the chopped body flesh of the Lobsters. Butter a cylinder-mould, pour the mixture into it, tie a sheet of paper over the top, put it in a saucepan, with boiling water to three-parts its height, and steam gently for forty-five minutes. Put J table-spoonful of cornflour in a saucepan, mix in gradually J pint of clear brown stock, and stir it over the fire till boiling ; season this sauce with a squeeze of lemon-juice, salt, and cayenne pepper ; put the legs of the Lobsters in, and warm them. Turn the Lobster out of the mould on to a hot dish, stick a head at the top and a pair of claws at the
For details respecting Culinary Processes , Utensils , Sauces, i be., referred to, sec under their special heads.
Lobster — continued.
Lobster — continued.
sides (see Fig. 1092), and pour the sauce round it. If there was any coral with the Lobster, it should be rubbed
Fig. 1092. Lobster Loaf or Cheese.
through a fine hair sieve over it, having washed and dried the whole beforehand. Garnish round with the legs.
Records on this page
Lobster KetchupLobster Loaf or Cheese