LOBSTER CREAMED. — Chop finely a medium=sized lobster and
pour over it a pint of cream; put in a cup of bread crumbs, and 3
eggs well beaten, with a little salt and pepper✪ Lobster Creamed; butter a mold, fill in
the mixture, invert a plate over the top, and steam for an hour.
Serve with any nice fish sauce.
LOBSTER CURRY.— Put | cup of butter in a frying-pan, and
when melted, stir into it 2 tablespoons of flour and 1 heaping salt-
spoon of curry powder; stir constantly until it is brown; then gradu-
ally add ^ pint of hot water, stirring rapidly until it thickens; season
with salt to taste. Chop coarsely the meat and fat of a medium^sized
lobster✪ Lobster Curry, and add it to the curry sauce; simmer 5 or 6 minutes, or un-
til it is quite hot; if onion is liked, rub the hot platter with a raw on-
ion; place on the platter slices of nicely- toasted bread, and pour the
curried lobster over the toast. Serve hot.
DEVILED LOBSTER.— Cut lobster fine, and season it highly
with salt, cayenne, mustard, chopped parsley, onion juice, if desired,
and some pungent sauce, like Worcestershire; place the mixture in
the lobster shell, sprinkle bread crumbs over the top, with bits of
butter✪ Deviled Lobster, and bake till brown on top. Eat hot or cold.
LOBSTER PATTIES — Chop a medium=sized lobster very finely,
and mix with it the juice of a lemon, a little salt, and white pepper,
and salad oil enough to moisten it, if not moist enough; line patty^
pans with puff paste and put into each a small piece of bread; put on
a top crust of paste, brush over with beaten egg✪ Lobster Patties, and bake; when
done, take off the top crust, remove the bread, fill the patties with
minced lobster (after stirring it over the fire with the seasoning
for 2 or 3 minutes) ; then replace the top crusts.
STEWED LOBSTER.— Cut the lobster small and put it in a
stew=^pan, and add just a little water, milk or cream, the latter being
best, although the first will answer; let it boil up, add a teaspoon of
butter, and pepper and salt to season✪ Stewed Lobster, and serve hot, either on toast
or plain.
88 SHELL FISH
The flesh found in the claws of the lobster is more delicate and digestible than
that found in the tail, but all lobstev meat is difficult of digestion and not suited to
invalids or dyspeptics.
MUSSELS.
These cheap and excellent shellfish are sometimes called the
poor man's oyster. They are sometimes eaten raw, but it is better to
cook them. They can be fried, broiled, stewed, or pickled, being us-
ually prepared for the market by pickling. The " moss," or byssus,
which serves to attach them to rocks, etc., is usually removed, be-
ing considered poisonous, although there is no proof of that. Still,
it is better to remove it after being boiled and before serving them.
BOILED MUSSELS — Clean the shells and put them in a kettle
vv'ith water slightly salted and containing a little vinegar; heat until
the shells open, and they will be done. Remove them from the
shells, trim off the "moss," strain the liquor, add a little flour, the
yolks of 1 or 2 eggs, pour over the mussels and serve at once. Choi?-
ped parsley may be added if desired.
The mussel more often exerts a deleterious effect than any other shell=fish. It
often has a poisonous effect, the reason for which is not clearly understood.
OYSTEES.
Page 63 · 5 recipe records on this page
Presented as published in 1902. 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 CREAMED. — Chop finely a medium-sized lobster and pour over it a pint of cream; put in a cup of bread crumbs, and 3 eggs well beaten, with a little salt and pepper; butter a mold, fill in the mixture, invert a plate over the top, and steam for an hour. Serve with any nice fish sauce.
LOBSTER CURRY.— Put | cup of butter in a frying-pan, and when melted, stir into it 2 tablespoons of flour and 1 heaping saltspoon of curry powder; stir constantly until it is brown; then gradually add ^ pint of hot water, stirring rapidly until it thickens; season with salt to taste. Chop coarsely the meat and fat of a medium-sized lobster, and add it to the curry sauce; simmer 5 or 6 minutes, or until it is quite hot; if onion is liked, rub the hot platter with a raw onion; place on the platter slices of nicely-toasted bread, and pour the curried lobster over the toast. Serve hot.
DEVILED LOBSTER.— Cut lobster fine, and season it highly with salt, cayenne, mustard, chopped parsley, onion juice, if desired, and some pungent sauce, like Worcestershire; place the mixture in the lobster shell, sprinkle bread crumbs over the top, with bits of butter, and bake till brown on top. Eat hot or cold.
LOBSTER PATTIES — Chop a medium=sized lobster very finely, and mix with it the juice of a lemon, a little salt, and white pepper, and salad oil enough to moisten it, if not moist enough; line patty-pans with puff paste and put into each a small piece of bread; put on a top crust of paste, brush over with beaten egg, and bake; when done, take off the top crust, remove the bread, fill the patties with minced lobster (after stirring it over the fire with the seasoning for 2 or 3 minutes) ; then replace the top crusts.
STEWED LOBSTER.— Cut the lobster small and put it in a
stew-pan, and add just a little water, milk or cream, the latter being best, although the first will answer; let it boil up, add a teaspoon of butter, and pepper and salt to season, and serve hot, either on toast or plain.
The flesh found in the claws of the lobster is more delicate and digestible than that found in the tail, but all lobster meat is difficult of digestion and not suited to invalids or dyspeptics.
MUSSELS.
These cheap and excellent shellfish are sometimes called the poor man's oyster. They are sometimes eaten raw, but it is better to cook them. They can be fried, broiled, stewed, or pickled, being usually prepared for the market by pickling. The " moss," or byssus, which serves to attach them to rocks, etc., is usually removed, being considered poisonous, although there is no proof of that. Still, it is better to remove it after being boiled and before serving them.
BOILED MUSSELS — Clean the shells and put them in a kettle with water slightly salted and containing a little vinegar; heat until the shells open, and they will be done. Remove them from the shells, trim off the "moss," strain the liquor, add a little flour, the yolks of 1 or 2 eggs, pour over the mussels and serve at once. Chopped parsley may be added if desired.
The mussel more often exerts a deleterious effect than any other shell=fish. It often has a poisonous effect, the reason for which is not clearly understood.
OYSTEES.
Records on this page
Lobster CreamedLobster CurryDeviled LobsterLobster PattiesStewed Lobster