Cut one-half of a boiled lobster into small pieces; put one tablespoon
of butter into a stew-pan and when hot sprinkle in one tablespoon of flour
and cook; pour in a cup of boiling cream, let it boil, and add lobster; stir
until scalding hot, then take from the fire, and when slightly cooled stir
in three beaten eggs; salt and pepper✪ Lobster Croquettes to taste; return to the fire and stir;
let boil long enough to set the eggs; butter a dish and spread the lobster;
when cold form into pyramids; dip into bread-crumbs and fry Serve
hot. A. M. B.
LOBSTER FARCIE.
Remove the lobster from the shell, and cut the fish into small pieces.
Stir in the meat a thick cream sauce. Season with salt, red pepper,
Worcestershire sauce, and a small quantity of onion juice. Put into
shells again, sprinkle thickly with bread-crumbs✪ Lobster Farcie, and brown in the oven
very slowly. A. M. D.
LOBSTER SAUSAGES.
Pick the flesh from a medium-sized freshly-boiled lobster. Mince
fine and pound it in a mortar with two ounces of fresh butter, a little
salt, cayenne, and pounded mace, and half of the coral✪ Lobster Sausages, which has been
pounded separately, and pressed through a hair sieve with the back of a
spoon. Shape the mixture into rolls like sausages, sprinkle the rest of
the coral over them, and place them in oven with a moderate fire until
they are quite hot. Serve them on a folded napkin, and garnish with let-
tuce leaves. Mrs. Clara Bristow.
COLD LOBSTER.
Take off the large claws and crack the shell lightly, without disfigur-
ing the fish. Split open the tail with a sharp knife, and dish the fish on a
folded napkin, with the head in an upright position in the center, and the
90 ^ SHELL FISH.
tail and claws arranged neatly round it. Garnish with parsley. Salt,
cayenne, mustard, salad-oil, and vinegar✪ Cold Lobster should be eaten with it.
Mrs. H. Brown.
BOILED nUSSELS.
Brush the shells and wash the mussels in several waters, so they will
be free from grit. Put them into a deep saucepan (without water) and
sprinkle a little salt over them. Spread a napkin over them in the sauce-
pan, put the lid on, and scald them over a sharp fire. Shake them about
briskly, to keep them from burning. When the shells open, take the
saucepan off the fire, strain the liquor into a bowl, and take out the fish.
Very carefully remove the little piece of weed which is found under the
black tongue and throw it away. If the mussels are left too long on the
fire they will become leathery Mrs. Croly.
BROILED SOFT-SHELL CI^ABS.
Thoroughly clean the desired number of soft-shelled crabs, dip them
into melted butter and season with pepper and salt. Then put them en
the gridiron and broil until the shells are slightly brown. When done
serve with melted butter.* Garnish the plate with lemons cut into quarters.
J. M. P.
FRIED 50FT-SHELL CRABS.
Have ready a dish of rolled cracker mixed with a little salt and pep-
per, and on the stove a granite pan half full of hot fat; beat an ^^%, roll
the crabs in the crumbs and dip in the egg, then roll again in the crumbs
and drop into the smoking fat. When done take out with a skimmer,
lay on brown paper to free them from grease and serve hot.
Mrs. J. M. B.
CRAB CROQUETTES.
Page 71 · 4 recipe records on this page
Presented as published in 1917. 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
Cut one-half of a boiled lobster into small pieces; put one tablespoon of butter into a stew-pan and when hot sprinkle in one tablespoon of flour and cook; pour in a cup of boiling cream, let it boil, and add lobster; stir until scalding hot, then take from the fire, and when slightly cooled stir in three beaten eggs; salt and pepper to taste; return to the fire and stir; let boil long enough to set the eggs; butter a dish and spread the lobster; when cold form into pyramids; dip into bread-crumbs and fry Serve hot. A. M. B.
LOBSTER FARCIE.
Remove the lobster from the shell, and cut the fish into small pieces. Stir in the meat a thick cream sauce. Season with salt, red pepper, Worcestershire sauce, and a small quantity of onion juice. Put into shells again, sprinkle thickly with bread-crumbs, and brown in the oven very slowly. A. M. D.
LOBSTER SAUSAGES.
Pick the flesh from a medium-sized freshly-boiled lobster. Mince fine and pound it in a mortar with two ounces of fresh butter, a little salt, cayenne, and pounded mace, and half of the coral, which has been pounded separately, and pressed through a hair sieve with the back of a spoon. Shape the mixture into rolls like sausages, sprinkle the rest of the coral over them, and place them in oven with a moderate fire until they are quite hot. Serve them on a folded napkin, and garnish with lettuce leaves. Mrs. Clara Bristow.
COLD LOBSTER.
Take off the large claws and crack the shell lightly, without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the center, and the
tail and claws arranged neatly round it. Garnish with parsley. Salt, cayenne, mustard, salad-oil, and vinegar should be eaten with it.
Mrs. H. Brown. BOILED nUSSELS.
Brush the shells and wash the mussels in several waters, so they will be free from grit. Put them into a deep saucepan (without water) and sprinkle a little salt over them. Spread a napkin over them in the saucepan, put the lid on, and scald them over a sharp fire. Shake them about briskly, to keep them from burning. When the shells open, take the saucepan off the fire, strain the liquor into a bowl, and take out the fish. Very carefully remove the little piece of weed which is found under the black tongue and throw it away. If the mussels are left too long on the fire they will become leathery Mrs. Croly.
BROILED SOFT-SHELL CRABS.
Thoroughly clean the desired number of soft-shelled crabs, dip them into melted butter and season with pepper and salt. Then put them en the gridiron and broil until the shells are slightly brown. When done serve with melted butter.* Garnish the plate with lemons cut into quarters.
J. M. P. FRIED SOFT-SHELL CRABS.
Have ready a dish of rolled cracker mixed with a little salt and pepper, and on the stove a granite pan half full of hot fat; beat an egg, roll the crabs in the crumbs and dip in the egg, then roll again in the crumbs and drop into the smoking fat. When done take out with a skimmer, lay on brown paper to free them from grease and serve hot.
Mrs. J. M. B. CRAB CROQUETTES.
Records on this page
Lobster CroquettesLobster FarcieLobster SausagesCold Lobster