Lobster Ctirry.— Pick the meat from the
shell of a "freshly-boiled medium-sized lobster,
and cut it into neat square pieces. Mix a
dessert-spoonful of curry smoothly with a quar-
ter of a pint of good stock. Mince two onions
finely. Fry them in a little butter imtil they
are tender without being browned, dredge a
tea-spoonful of flour over them, pour over them
the cuiTy powder and stock, and stir the mix-
ture imtil it thickens. Put in the pieces of
lobster, and stew gently for half an hour. Just
before ser\dng, add a table-spoonful of strained
lemon- juice. Put the lobster on a hot dish,
pour the sauce over it, and send rice boiled as
for cm-ries to table with it. Probable cost, 2s.
Sufficient for three or four persons. .
Lobster Cutlets. — Take a medium-sized
freshly-boiled hen lobster. Pick out all the
meat, and pound it in a mortar with an ounce
and a half of fresh butter✪ Lobster Croquettes, a small salt-spoonful
of salt, half a salt-spoonful of white pepper,
and half a salt-spoonful of mixed mace and
cayenne. Add lobster butter — which consists of
the coral and sj^awn pounded smoothly with
butter, sufficient to colour the whole brightly —
form the mixture into small cutlets about a
third of an inch thick and three inches long,
stick a little piece of one of the small claws
into each, dip each into beaten egg, and roll it
in bread-crumbs. Let the cutlets stand a few
minutes, then dip them in egg and bread-
crumbs a second time. Fry them in hot fat
until they are Ughtly coloured, and place each
cutlet as it is finished on a piece of blotting-
paper before the fire. An-ange in a circle on a
hot dish, and garnish with parsley. Time, two
or three minutes to fry. Probable cost, 2s.
Sufficient for six or eight persons.
Lobster, Cutlets (another V7aj).— See
Cutlets of Lobster or Crab.
Lobster Cutlets, Quickly Made.—
Choose a verj- large lobster. Let it be half
boiled; take the flesh out whole, cut it
into slices a quarter of an inch thick, and dip
these into beaten egg and highly-seasoned
bread-crumbs. Let them stand ten minutes,
then dip them again, and fry them in hot
butter till they are lightly browned all over.
Drain them from the fat, and arrange them in
a circle on a hot dish, pour a quarter of a pint
of lobster sauce into the centre, and send to
table as hot as possible. Hot pickles should
accompany this dish. The sauce should be
made in the ordinary way. Time, eight
minutes to fry. Probable cost, Ss. Sufficient
for five or six persons.
Lobster, Dressed, with Sauce
Piquant. — Pick tlic meat from the body and
claws of a freshly-boiled cock lobster, and divide
it into neat pieces, about half an inch square.
Take the yolks of thi-ee hard-boiled eggs, pound
them well, and mix with them a tea-spoonful
of raw mustard, half a tea-spoonful of salt, and .
half a grain of caj^enne. Add very gradually,
by drops at first, beatino- well between every
addition, four table-spoonfuls of salad-oil, and
afterwards two table-spoonfuls of tarragon
^'^negar, and a dessert-spoonful of very hot
chilli -s-inegar✪ Lobster, Dressed, with Sauce Piquant. This sauce ought to be of the
consistency of good cream. Pour it just before
serving over the lobster, and garnish with
parsley. Tiaie, half an hour to prepare. Pro-
bable cost, 2s. Sufficient for three or four
persons.
Page 858 · 4 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
Lobster Ctirry.— Pick the meat from the shell of a freshly-boiled medium-sized lobster, and cut it into neat square pieces. Mix a dessert-spoonful of curry smoothly with a quarter of a pint of good stock. Mince two onions finely. Fry them in a little butter imtil they are tender without being browned, dredge a tea-spoonful of flour over them, pour over them the cuiTy powder and stock, and stir the mixture imtil it thickens. Put in the pieces of lobster, and stew gently for half an hour. Just before serving, add a table-spoonful of strained lemon- juice. Put the lobster on a hot dish, pour the sauce over it, and send rice boiled as for cm-ries to table with it. Probable cost, 2s. Sufficient for three or four persons. .
Lobster Cutlets. — Take a medium-sized freshly-boiled hen lobster. Pick out all the meat, and pound it in a mortar with an ounce and a half of fresh butter, a small salt-spoonful of salt, half a salt-spoonful of white pepper, and half a salt-spoonful of mixed mace and cayenne. Add lobster butter — which consists of the coral and spawn pounded smoothly with butter, sufficient to colour the whole brightly — form the mixture into small cutlets about a third of an inch thick and three inches long, stick a little piece of one of the small claws into each, dip each into beaten egg, and roll it in bread-crumbs. Let the cutlets stand a few minutes, then dip them in egg and breadcrumbs a second time. Fry them in hot fat until they are lightly coloured, and place each cutlet as it is finished on a piece of blotting-paper before the fire. An-ange in a circle on a hot dish, and garnish with parsley. Time, two or three minutes to fry. Probable cost, 2s. Sufficient for six or eight persons.
Lobster, Cutlets (another way).— See Cutlets of Lobster or Crab.
Lobster Cutlets, Quickly Made.—
Choose a verj- large lobster. Let it be half boiled; take the flesh out whole, cut it into slices a quarter of an inch thick, and dip these into beaten egg and highly-seasoned bread-crumbs. Let them stand ten minutes, then dip them again, and fry them in hot
butter till they are lightly browned all over. Drain them from the fat, and arrange them in a circle on a hot dish, pour a quarter of a pint of lobster sauce into the centre, and send to table as hot as possible. Hot pickles should accompany this dish. The sauce should be made in the ordinary way. Time, eight minutes to fry. Probable cost, Ss. Sufficient for five or six persons.
Lobster, Dressed, with Sauce Piquant. — Pick the meat from the body and claws of a freshly-boiled cock lobster, and divide it into neat pieces, about half an inch square. Take the yolks of three hard-boiled eggs, pound them well, and mix with them a tea-spoonful of raw mustard, half a tea-spoonful of salt, and . half a grain of cayenne. Add very gradually, by drops at first, beating well between every addition, four table-spoonfuls of salad-oil, and afterwards two table-spoonfuls of tarragon vinegar, and a dessert-spoonful of very hot chilli-vinegar. This sauce ought to be of the consistency of good cream. Pour it just before serving over the lobster, and garnish with parsley. Time, half an hour to prepare. Probable cost, 2s. Sufficient for three or four persons.
Records on this page
Lobster CroquettesLobster CurryLobster CutletsLobster, Dressed, with Sauce Piquant