(5) Pick the meat out of one large Lobster or two small
ones, cut it into small pieces, put them into a stewpan
with 1 pint of clear beef gravy, and boil gently for a few
minutes. Knead about loz. of butter with 1 table-spoonful
of flour, put it in with the Lobster, and add 1 table-
spoonful of anchovy essence, the same quantity of walnut
ketchup, a few drops of lemon-juice and 1 wineglassful of
port wine, seasoning to taste with salt✪ Lobster with Gravy, pepper, and grated
nutmeg. Stir the mixture over the fire for a few minutes,
then turn it on to a hot dish, arrange round it the small
claws of the Lobster, which should have been carefully
picked out of the shells, and serve.
(6) Pick the meat out of the shell of a boiled Lobster,
and cut it into small pieces ; put them into a dish that has
a cover, with a piece of butter, pour in 4 teacupful of clear
gravy, 1 wineglassful of port wine, and a few drops of
walnut ketchup ; season with salt and a small quantity of
cayenne pepper, and place it in the oven. When nicely
warmed, take the Lobster out, and serve.
(7) Pick the flesh out of the shells of the Lobsters, and
put the shells into a saucepan with about 1 pint of water,
a few peppercorns, half a blade of mace, and a small
quantity of salt. Boil the water until it is well flavoured
with the Lobster-shells, then strain it through a fine sieve.
Cut the Lobster-flesh into small pieces, and mix with it
a little cream or milk that has been thickened with flour.
Pour the prepared gravy back in the saucepan, add to it
f wineglassful of red wine and a few drops of lemon-
juice, put in the Lobster, and stir over the fire until
warm. Turn it on to a hot dish, and serve.
Lobster — continued.
(8) Pick all the meat from a boiled Lobster. Hub the
coral into a bit of butter, add to it 2 table-spoonfuls of
gravy, 1 table-spoonful of port wine, 1 table-spoonful of
walnut ketchup or soy, and put all these in a saucepan
over the fire, together with the meat of the Lobster cut
into bits ; add a seasoning of salt and cayenne, and stew
till very hot, then serve.
(9) Pick the meat from the shell of a boiled Lobster, put
it into a stewpan with 2oz. of butter, loz. of chopped
suet, a small quantity of grated nutmeg, and moisten
with vinegar ami claret. Stew the Lobster almost dry,
turn it on to a hot dish, pour 2 or 3 table-spoonfuls
of warmed butter over it, garnish with slices of lemon,
and serve.
(10) Take a large Lobster, pick out all the meat, and
cut it into jiieces lin. long and Jin. broad. Rub the coral
into 2oz. of butter warmed before the fire. Put the meat,
when cut up, over the fire in a saucepan, with seasoning
to taste of cayenne pepper and salt, and J pint of good
veal broth. Stir it till very nearly boiling, then add the
coral and butter and 1 teaspoonful of chopped parsley;
continue to stir till again nearly boiling, then add a wine-
glassful of sherry and the strained juice of half a lemon✪ Lobster with Coral,
serve.
Page 391 · 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
(5) Pick the meat out of one large Lobster or two small ones, cut it into small pieces, put them into a stewpan with 1 pint of clear beef gravy, and boil gently for a few minutes. Knead about 1oz. of butter with 1 table-spoonful of flour, put it in with the Lobster, and add 1 tablespoonful of anchovy essence, the same quantity of walnut ketchup, a few drops of lemon-juice and 1 wineglassful of port wine, seasoning to taste with salt, pepper, and grated nutmeg. Stir the mixture over the fire for a few minutes, then turn it on to a hot dish, arrange round it the small claws of the Lobster, which should have been carefully picked out of the shells, and serve.
(6) Pick the meat out of the shell of a boiled Lobster, and cut it into small pieces ; put them into a dish that has a cover, with a piece of butter, pour in a teacupful of clear gravy, 1 wineglassful of port wine, and a few drops of walnut ketchup ; season with salt and a small quantity of cayenne pepper, and place it in the oven. When nicely warmed, take the Lobster out, and serve.
(7) Pick the flesh out of the shells of the Lobsters, and put the shells into a saucepan with about 1 pint of water, a few peppercorns, half a blade of mace, and a small quantity of salt. Boil the water until it is well flavoured with the Lobster-shells, then strain it through a fine sieve. Cut the Lobster-flesh into small pieces, and mix with it a little cream or milk that has been thickened with flour. Pour the prepared gravy back in the saucepan, add to it f wineglassful of red wine and a few drops of lemonjuice, put in the Lobster, and stir over the fire until warm. Turn it on to a hot dish, and serve.
Lobster — continued.
(8) Pick all the meat from a boiled Lobster. Rub the coral into a bit of butter, add to it 2 table-spoonfuls of gravy, 1 table-spoonful of port wine, 1 table-spoonful of walnut ketchup or soy, and put all these in a saucepan over the fire, together with the meat of the Lobster cut into bits ; add a seasoning of salt and cayenne, and stew till very hot, then serve.
(9) Pick the meat from the shell of a boiled Lobster, put it into a stewpan with 2oz. of butter, 1oz. of chopped suet, a small quantity of grated nutmeg, and moisten with vinegar and claret. Stew the Lobster almost dry, turn it on to a hot dish, pour 2 or 3 table-spoonfuls of warmed butter over it, garnish with slices of lemon, and serve.
(10) Take a large Lobster, pick out all the meat, and cut it into pieces 1in. long and 1in. broad. Rub the coral into 2oz. of butter warmed before the fire. Put the meat, when cut up, over the fire in a saucepan, with seasoning to taste of cayenne pepper and salt, and J pint of good veal broth. Stir it till very nearly boiling, then add the coral and butter and 1 teaspoonfuls of chopped parsley; continue to stir till again nearly boiling, then add a wineglassful of sherry and the strained juice of half a lemon, serve.
Records on this page
Lobster with GravyLobster with Coral