Loaves, Mecca {see Mecca Loaves).
Loaves, Oyster {see Oyster Loaves).
Lobster. — Tliis shell fish is in season from
the beginning of April to the end of October,
so that it, to a certain extent, .supplies the
place dui'ing these months of the oyster. It
is highly esteemed, and may be served in
various ways. Medium-sized lobsters are the
best for eating, and very small ones, which
are the cheapest, may be used for sauce. The
flesh of the male, or cock lobster as it is
termed, is more delicate than that of the hen,
and its shell assumes a brighter red after "boil-
ing. The hen is valued, however, on account
of the spawn, which is used for making sauce,
and the coral for garnishing salads, &c. The
common lobster sometimes weighs as much as
ten or twelve pounds when loaded with spawn,
but a lobster of one pound weight, or even less,
is considered fit for the market. \\Tien boiled,
its beautifully clouded and varied bluish-black
turns to a nearly unifonn red. Lobsters are
certainly nutritive, but not so much so as is
commonly supposed. Not being easily di-
gested, they require condiments, of which the
most proper are those most frequently used,
namely, vinegar and pej^per. On some consti-
tutions lobsters hav© a pernicious effect, and
occasion eruptions of the skin and other dis-
tressing symptoms of derangement. Great
care should be taken that they are in good
condition, and quite fresh. When stale, they
are unwholesome in a high degree.
Lobster (a la Braise) . — See Lobster, Baked.
Lobster (a la Creme). — Pick the meat
from a large freshly -boiled cock lobster, mince
it finely, and put it into a saucepan with half a
tea-spoonful of salt, a tea-spoonful of white
pepper, the eighth of a nutmeg, grated, two
tea-spoonfuls of vinegar, and one of light \vine.
When quite hot, put with it two ounces of
fresh butter, lightly rolled in flour, and a
quarter of a pint of thick cream✪ Lobster (a la Creme). Simmer
gently for ten minutes, stii'ring all the time,
and when thoroiighly heated put the mixture
into the shell of the lobster, place it on a
neatly-folded napkin, and garnish with parsley.
Probable cost of lobster, 2s. to 3s. Sufficient for
six or eight persons.
Lobster (a la Fran^aise). — Pick the flesh
from a mcdiimi-sized fresh lobster, and cut it
into small dice. Stir two table-spoonfuls of
cream into a quarter of a pint of M'hite stock,
season with a little salt✪ Lobster (a la Fran^aise), cayenne, and pounded
mace, put it into a stewpan with the lobster,
and let it simmer very gently. Scrape the
shell, and put it upon a dish with a border of
puff paste round it. Pour the mixtm-e into
this, cover rather thickly with fine bread-
crumbs, and brown it by holding over it an
iron shovel which has been made red-hot.
Time, to simmer five or six minutes. Probable
cost of medium-sized lobster. Is. 6d., when in
full season. Sufficient for foiu" or five persons.
Lobster and Oyster Pie.— Pick the
Page 854 · 3 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
Loaves, Mecca {see Mecca Loaves).
Loaves, Oyster {see Oyster Loaves).
Lobster. — Tliis shell fish is in season from the beginning of April to the end of October, so that it, to a certain extent, supplies the place during these months of the oyster. It is highly esteemed, and may be served in various ways. Medium-sized lobsters are the best for eating, and very small ones, which are the cheapest, may be used for sauce. The flesh of the male, or cock lobster as it is termed, is more delicate than that of the hen, and its shell assumes a brighter red after "boiling. The hen is valued, however, on account of the spawn, which is used for making sauce, and the coral for garnishing salads, &c. The common lobster sometimes weighs as much as ten or twelve pounds when loaded with spawn, but a lobster of one pound weight, or even less, is considered fit for the market. \\When boiled, its beautifully clouded and varied bluish-black turns to a nearly uniform red. Lobsters are certainly nutritive, but not so much so as is commonly supposed. Not being easily digested, they require condiments, of which the most proper are those most frequently used, namely, vinegar and pepper. On some constitutions lobsters hav© a pernicious effect, and occasion eruptions of the skin and other distressing symptoms of derangement. Great care should be taken that they are in good condition, and quite fresh. When stale, they are unwholesome in a high degree.
Lobster (a la Braise) . — See Lobster, Baked.
Lobster (a la Creme). — Pick the meat from a large freshly -boiled cock lobster, mince it finely, and put it into a saucepan with half a tea-spoonful of salt, a tea-spoonful of white pepper, the eighth of a nutmeg, grated, two tea-spoonfuls of vinegar, and one of light \vine. When quite hot, put with it two ounces of fresh butter, lightly rolled in flour, and a quarter of a pint of thick cream. Simmer gently for ten minutes, stii'ring all the time, and when thoroiighly heated put the mixture into the shell of the lobster, place it on a neatly-folded napkin, and garnish with parsley. Probable cost of lobster, 2s. to 3s. Sufficient for six or eight persons.
Lobster (a la Française). — Pick the flesh from a medium-sized fresh lobster, and cut it into small dice. Stir two table-spoonfuls of cream into a quarter of a pint of white stock, season with a little salt, cayenne, and pounded mace, put it into a stewpan with the lobster, and let it simmer very gently. Scrape the shell, and put it upon a dish with a border of puff paste round it. Pour the mixture into this, cover rather thickly with fine breadcrumbs, and brown it by holding over it an iron shovel which has been made red-hot. Time, to simmer five or six minutes. Probable cost of medium-sized lobster. Is. 6d., when in full season. Sufficient for foiu" or five persons.
Lobster and Oyster Pie.— Pick the
Records on this page
Lobster (a la Creme)Lobster (a la Fran^aise)Lobster and Oyster Pie