Bashawed Lobster
From Common-sense papers on cookery, 1880
This dish is ideal for using leftover lobster and is easy to prepare.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 59. The excerpt below is the record exactly as published.
bashawed lobster. Take all the pieces of lobster left, and cut them up with a knife and fork ; chop up a little piece of onion, about the size of the top of the little finger, and a small piece of parsley. Mix it with the pieces of lobster, and a very little anchovy sauce and cayenne pepper. Cut up a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.