8. We take the coral oat of the basin and put it in a
mortar with one ounce of butter✪ Anchovy Sauce.
9. Wc pound the coral and the butter well with the
pestle.
Lessons on Cooking Fish, — Lobster Ctctlets. 225
10. We take it out of the mortar and scrape the mortar
out quite clean with a palette knife or a slice of raw potato,
for none must be lost.
11. We take a hair sieve and put it over a plate.
12. We pass the pounded mixture through the sieve with
a wooden spoon.
13. We must turn up the sieve when all the mixture has
passed through, and we shall find some sticking inside.
14. We scrape all this carefully off with the spoon.
15. We make it all into a little pat.
16. We take a stewpan and put in it one ounce of flour
and half an ounce of butter. We mix them well together
with a wooden spoon.
17. We add one gill of cold water (one gill is a quarter
pint). We put the stewpan on the fire and stir the mixture
with a wooden spoon till it boils and thickens.
18. We add one tablespoonful of cream and stir smoothly
until it boils.
19. We take the stewpan off the fire and stand it on a
piece of paper on the table.
20. We now stir in by degrees the pat of coral butter.
We must be sure the sauce is quite smooth and not
lumpy.
21. We add salt and pepper and a few grains of cayenne
pepper, according to taste, and about six drops of lemon juice y
and mix well.
22. We add the chopped lobster, and mix it with the
sauce.
23. We take a clean plate and pour the mixture from
the stewpan on to it, smoothing it with a knife.
24. We take a piece of paper and cut it round to the
size of the plate. We butter it with a knife.
25. We put the buttered paper over the mixture which
is in the plate, to prevent the dust from getting in.
26. We take the plate and stand it on ice (if possible),
or put it in a cold place to cool.
p
226 National Training School for Cookery.
27. We take a wire sieve and put it over a piece of
paper.
28. We take a piece of crumb of bread and rub it
through the wire sieve.
29. We take one egg and beat it slightly with a knife on
a plate.
30. We take a saucepan and put in it one pound and a
half of lard or clarified dripping.
31. We put the saucepan on the fire to heat the fat. It
must not burn.
32. We take the plate of lobster mixture, which should
by this time be cold and rather stiff.
33. We shape the mixture into cutlets. This quantity
will make seven.
34. We dip the cutlets into the egg, and egg them well all
over with a brush.
35. We take them carefully out of the egg and cover
them well with the bread crumbs.
N.B. — If the cutlets are not well covered with egg and bread-crumbs they
will burst in the frying.
36. We take a frying basket and lay in it the lobster
cutlets, a few at a time, so as not to touch each other.
37. When the fat is quite hot, we should test it by a
frimometer if possible, and the heat should rise to 345°,
or by throwing into it a piece of bread : if it makes a sharp
fizzing noise it is ready.
38. We put the frying basket into the fat, for three
minutes, or perhaps less. The cutlets should become a pale
brown.
39. We put a piece of whitey-brown paper on a plate
ready to receive the cutlets when they come out of the
boiling This is to drain all the^r^.^ from them.
Page 89 · 2 recipe records on this page
Presented as published in 1891. 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
8. We take the coral oat of the basin and put it in a mortar with one ounce of butter.
9. Wc pound the coral and the butter well with the pestle.
Lessons on Cooking Fish, — Lobster Ctctlets. 225
10. We take it out of the mortar and scrape the mortar out quite clean with a palette knife or a slice of raw potato, for none must be lost.
11. We take a hair sieve and put it over a plate.
12. We pass the pounded mixture through the sieve with a wooden spoon.
13. We must turn up the sieve when all the mixture has passed through, and we shall find some sticking inside.
14. We scrape all this carefully off with the spoon.
15. We make it all into a little pat.
16. We take a stewpan and put in it one ounce of flour and half an ounce of butter. We mix them well together with a wooden spoon.
17. We add one gill of cold water (one gill is a quarter pint). We put the stewpan on the fire and stir the mixture with a wooden spoon till it boils and thickens.
18. We add one tablespoonful of cream and stir smoothly until it boils.
19. We take the stewpan off the fire and stand it on a piece of paper on the table.
20. We now stir in by degrees the pat of coral butter. We must be sure the sauce is quite smooth and not lumpy.
21. We add salt and pepper and a few grains of cayenne pepper, according to taste, and about six drops of lemon juice y and mix well.
22. We add the chopped lobster, and mix it with the sauce.
23. We take a clean plate and pour the mixture from the stewpan on to it, smoothing it with a knife.
24. We take a piece of paper and cut it round to the size of the plate. We butter it with a knife.
25. We put the buttered paper over the mixture which is in the plate, to prevent the dust from getting in.
26. We take the plate and stand it on ice (if possible), or put it in a cold place to cool.
p
226 National Training School for Cookery.
27. We take a wire sieve and put it over a piece of paper.
28. We take a piece of crumb of bread and rub it through the wire sieve.
29. We take one egg and beat it slightly with a knife on a plate.
30. We take a saucepan and put in it one pound and a
half of lard or clarified dripping.
31. We put the saucepan on the fire to heat the fat. It must not burn.
32. We take the plate of lobster mixture, which should by this time be cold and rather stiff.
33. We shape the mixture into cutlets. This quantity will make seven.
34. We dip the cutlets into the egg, and egg them well all over with a brush.
35. We take them carefully out of the egg and cover them well with the bread crumbs.
N.B. — If the cutlets are not well covered with egg and bread-crumbs they will burst in the frying.
36. We take a frying basket and lay in it the lobster cutlets, a few at a time, so as not to touch each other.
37. When the fat is quite hot, we should test it by a frimometer if possible, and the heat should rise to 345°, or by throwing into it a piece of bread : if it makes a sharp fizzing noise it is ready.
38. We put the frying basket into the fat, for three minutes, or perhaps less. The cutlets should become a pale brown.
39. We put a piece of whitey-brown paper on a plate ready to receive the cutlets when they come out of the bodripping. This is to drain all the grease from them.
Records on this page
Anchovy SauceLobster Cutlets