Shell Fish. — To Choose Lobsters. — ^These are chosen
more by weight than size; the heaviest are best. A good small
sized one will not unfrequently be found to weigh as heavily
as one much larger. If fresh, a lobster will be found lively,
and the claws have a strong motion when the eyes are pressed
with the finger. Hen lobsters are preferred for sauce or salad,
on account of their coral. The head and small claws are
never used.
HOUSEHOLD. 123/
To Boil Lobsters. — Put in a large kettle water enough to
cover the lobster, and salt — a dessertspoonful to a quart of
water; when it boils fast put in the lobster, head first, which
kills it instantly; keep boiling briskly for half an hour, then
take it from the water with the tongs and lay it to drain; wipe
off the scum from it and rub it over with a bit of butter tied
in a cloth, or some sweet oil; break off the large claws, and
crack each shell without shattering, but so that they may come
easily to pieces; lay a napkin on a large steak dish✪ To Boil Lobsters; with a
sharp knife split the body from head to tail, and lay it open on
the napkin; put a large claw at either end, and serve with
melted butter sauce. Or else take out all the meat from the
shells, and lay it neatly on a dish, and serve with melted butter.
Lobster Salad. — Break apart one or two heads of white
heart lettuce, lay the leaves in cold water, rinse them well, then
shake the water from each leaf, and lay them, the largest first,
in a salad bowl, the stalk inwards. Lay the delicate small
leaves around the edge; or cut it all small before putting it
in the bowl.
Having boiled a hen lobster, take the meat from the shell
and cut it small; rub the coral to a smooth paste, with the green
inside if liked, and a tablespoonful of oil or melted butter;
add to it a teaspoonful of made mustard, and a saltspoonful of
black pepper; add a gill of sharp vinegar✪ Lobster Salad; stir it smooth, then
mix it with the minced lobster and salad, and serve with cold
butter and crackers or rolls. The lobster and dressing must
not be put with the lettuce until ready to serve.
To Choose Crabs. — If fresh, the joints of the claws will
be stiff, and the inside have an agreeable smell; the heaviest for
their size are best; the light ones are watery. Crabs are stale
when the eyes look dull.
To Boil Crabs. — Have a pot of boiling water in which is
salt (a tablespoonful to the quart✪ To Boil Crabs), throw the crabs in and keep
them boiling briskly for twelve minutes, if large; then take
them out, wipe the shells clean, and rub them over with a bit
of butter; break off the small claws, spread a napkin on a
large dish, and lay the crabs on it in regular rows, beginning at
the outside. Serve with cold butter and rolls.
IH HOUSEHOLD.
To Boil Soft Shell Clams. — ^Wash the shells clean, and
put the clams, edges downwards, in a kettle; then pour about
a quart of boiling water over them; cover the pot and set it
over a brisk fife for three quarters of an hour. Pouring boil-
ing water over them causes the shells to open quickly and let
out the sand which may be in them. Take them up when
done; take off the black skin which covers the hard part, trim
them clean, and put them in a stewpan; put to them some of
the liquor in which they were boiled; put to it a good bit of
butter, and pepper and salt to taste✪ To Boil Soft Shell Clams; make them hot; serve
with cold butter and rolls
Page 82 · 4 recipe records on this page
Presented as published in 1883. 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
Shell Fish. — To Choose Lobsters. — These are chosen more by weight than size; the heaviest are best. A good small sized one will not unfrequently be found to weigh as heavily as one much larger. If fresh, a lobster will be found lively, and the claws have a strong motion when the eyes are pressed with the finger. Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used.
HOUSEHOLD. 123
To Boil Lobsters. — Put in a large kettle water enough to cover the lobster, and salt — a dessertspoonful to a quart of water; when it boils fast put in the lobster, head first, which kills it instantly; keep boiling briskly for half an hour, then take it from the water with the tongs and lay it to drain; wipe off the scum from it and rub it over with a bit of butter tied in a cloth, or some sweet oil; break off the large claws, and crack each shell without shattering, but so that they may come easily to pieces; lay a napkin on a large steak dish; with a sharp knife split the body from head to tail, and lay it open on the napkin; put a large claw at either end, and serve with melted butter sauce. Or else take out all the meat from the shells, and lay it neatly on a dish, and serve with melted butter.
Lobster Salad. — Break apart one or two heads of white heart lettuce, lay the leaves in cold water, rinse them well, then shake the water from each leaf, and lay them, the largest first, in a salad bowl, the stalk inwards. Lay the delicate small leaves around the edge; or cut it all small before putting it in the bowl.
Having boiled a hen lobster, take the meat from the shell and cut it small; rub the coral to a smooth paste, with the green inside if liked, and a tablespoonful of oil or melted butter; add to it a teaspoonful of made mustard, and a saltspoonful of black pepper; add a gill of sharp vinegar; stir it smooth, then mix it with the minced lobster and salad, and serve with cold butter and crackers or rolls. The lobster and dressing must not be put with the lettuce until ready to serve.
To Choose Crabs. — If fresh, the joints of the claws will be stiff, and the inside have an agreeable smell; the heaviest for their size are best; the light ones are watery. Crabs are stale when the eyes look dull.
To Boil Crabs. — Have a pot of boiling water in which is salt (a tablespoonful to the quart), throw the crabs in and keep them boiling briskly for twelve minutes, if large; then take them out, wipe the shells clean, and rub them over with a bit of butter; break off the small claws, spread a napkin on a large dish, and lay the crabs on it in regular rows, beginning at the outside. Serve with cold butter and rolls.
To Boil Soft Shell Clams. — Wash the shells clean, and put the clams, edges downwards, in a kettle; then pour about a quart of boiling water over them; cover the pot and set it over a brisk fife for three quarters of an hour. Pouring boiling water over them causes the shells to open quickly and let out the sand which may be in them. Take them up when done; take off the black skin which covers the hard part, trim them clean, and put them in a stewpan; put to them some of the liquor in which they were boiled; put to it a good bit of butter, and pepper and salt to taste; make them hot; serve with cold butter and rolls
Records on this page
To Boil LobstersLobster SaladTo Boil CrabsTo Boil Soft Shell Clams