Cassell's dictionary of cookery

Lobster, Potted.— Pick out all the meat from a medium-sized, freshly-boiled hen lobster, and pound it and the coral in a mortar to a smooth paste. Mix with it a tea-spoonful of anchovy sauce, a grain of cayenne, half a teaspoonful of white pepper, the eighth part of a nutmeg, grated, and a quarter of a pound of clarified butter. A few shrimps may be added or not. When thoroughly pounded, press the mixture into jars, and pour cool clarified butter over. When the butter is set the lobster is ready to serve. The white meat of the claws should be pounded apart from the rest. Time, an hour and a half to prepare. Probable cost of lobster, Is. 6d. Sufficient for half a dozen persons. Lobster, Potted (another way). — Pick the meat from a medium-sized, freshly-boiled hen lobster. Tear the white part into flakes with two forks, and pound a table-spoonful of it with the soft parts and the spawn in a mortar. Use the same seasoning as in the last recipe. AVhen ready, press the red and white meat into jars in layers, and cover with clarified butter. When prepared in this way the appearance of the lobster is better than when the last recipe is followed, but the meat will not keep so long. Time, about an hour and a half to prepare. Probable cost of lobster. Is. 6d. Sufficient for half a dozen persons. Lobster, Potted (another way). — Take ten medium-sized, freshly-boiled lobsters, half of which should be hens, and half cocks. Pick out the red, the spawn, and the soft meat, and divide the white meat into neat pieces. Butter an earthen jar rather thickly. Put in the pieces of lobster in layers. Sprinkle a little seasoning, and Place a slice of butter over each layer. When the jar is full, tie three or four folds of paper over it, and place it in a moderate oven until it is quite hot. Take out the pieces of lobster, let the butter drain from them, and put them again into the jar with a little of the drained butter. Dissolve the rest of the butter with a small quantity of white wax, and pour it over the pieces of lobster when cold. Cover securely with bladder, and keep in a cool dry place. The seasoning should be pounded in a mortar to a powder, and should consist of a quarter of an ounce of mace, a nutmeg, three cloves, half an ounce of white pepper, and an ounce of salt. Two pounds of fresh butter will be required for this number of lobsters. Time, about half an LOB ( 389 ) LOB horn- to bake. Probable cost of lobsters, Is. 6d. each. Lobstei' Quenelles.— Pick the meat from a freshly-boiled hen lobster. Pound the flesh of the claws, the coral, and the spawn in a mortar with a quarter of a pound of butter, the flesh of a large whiting, and six ounces of panada [see Panada) . Add the yolks of four eggs and the whites of two, and season with a tea-spoonful of anchovy sauce, a pinch of salt, a grain of cayenne, and the eighth of a nutmeg, grated. When thoroughly pounded, form the forcemeat into the shape of the bowl of a spoon. The quenelles may be either fried in hot butter, and served with lobster sauce as an entree, or be used for garnish, &c. Time, ten minutes to fry. Probable cost of lobster, Is. 6d. Sufficient for three or four persons. Lobster Quenelles (another way).— iS't'e Quenelles, Lobster, for Fish Soups.