Creamed Lobster and Oysters

Ingredients

• 1 pint oysters
• 4 cup butter
• 2 cups lobster meat
• ¥g cup flour
• 1% cups cold water
• 34 cup cream
• 1 stalk celery
• Y teaspoon beef extract
• 1 slice onion
• Worcestershire Sauce
• Salt
• paprika
• Lemon juice

Method

1. 1

   Clean and parboil oysters; drain and add to liquor body bones and tough claw meat from lobster, with water, celery, and onion.

2. 2

   Cook slowly until stock is reduced to 1 cup, and strain.

3. 3

   Make sauce of butter, flour, strained stock, and cream.

4. 4

   Add oysters and lobster meat cut in strips; then add seasonings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 170. The excerpt below is the record exactly as published.

CREAMED LOBSTER AND OYSTERS | 1 pint oysters 4 cup butter | 2 cups lobster meat ¥g cup flour | 1% cups cold water 34 cup cream 1 stalk celery Y teaspoon beef extract 1 slice onion Worcestershire Sauce Salt and paprika Lemon juice

Cook this with the app: pantry check, scaling, and the assistant.