Curried Lobster

Ingredients

• 1 tin lobsters
• ^ pt. milk
• 1 onion
• Cloves
• Curry powder
• Cocoanut
• Butter

Method

1. 1

   Slice and fry the onion in the butter; and the cloves, coconut and curry powder; allow these to simmer about ten minutes, then add the milk and boil; when boiling add the lobster, and serve with boiled rice.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 16. The excerpt below is the record exactly as published.

Butter. Mode. — Pick the fish from the bones and put half into a well-buttered pie dish ; then put a layer of oysters, a little parsley, salt and pepper and half the white sauce j then add the remainder of the fish, oysters, white sauce, Fish. parsley, etc.; cover with breadcrumbs, place pieces of butter over the top. Eoll out the paste and cut it into narrow strips, twist and lay them across the top, then place some more strips the opposite way. Bake for fifteen or twenty minutes. TINNED FISH. On Stations and Inland towns where fresh fish of any hind is scarce, it is always handy to have a few recipes for making dishes of tinned Fish. 62— TINNED SALMON EISSOLES. 1 tin salmon 4 boiled potatoes 2 eggs Tablespoonful Anchovy A little butter Sauce A little milk Pepper and salt. Mode.— Boil the potatoes and mash them with a little butter and milk, then mix well with them the salmon and the whole of one egg and part of another, make into nice shaped balls and dip them in the remainder of the egg, which has been beaten up ; roll in bread crumbs and fry a golden brown. 63— SALMON SOUFFLE. 1 tin salmon A cupful of white sauce 3 eggs Cayenne and salt to taste And a little cold rice. Mode. — Pound the salmon in a mortar until quite smooth, then add the white sauce and rice, and mix well ; beat up the eggs separately, add the yolks, pepper and salt, then add the whites, beaten to a stiff froth, turn into a pie-dish and bake. 64— DEVILLED SAEDINES. 1 tin sardines A little mustard A teaspoonful chutney Two teaspoonf uls salad oil And a few drops Worcester sauce. Tinned Fish, Mode. — Mix all the ingredients together in a basin, then skin the sardines and roll them in the mixture, afterwards lay them on pieces of bread, which have been fried in boiling fat, put in the oven until they look crisp and serve. 65— HADDOCK SOUFFLE 1 tin haddocks 2 eggs A little white sauce Pepper and salt And some cold boiled rice. Mode. — Bone the haddocks, and mix in a mortar until quite smooth, then add the white sauce, and the yolks of the eggs, well beaten, and the pepper and salt ; beat the whites of the eggs to a stiff froth ; mix altogether and place in a pie-dish, bake for twenty minutes. This mixed with well-boiled rice and a little butter is very nice. 66- COD'S ROE AND CEEAM. 1 tin cod's roes 1 cupful of cream or Cayenne and salt white sauce 1 egg Juice of two lemons. Mode. — 1 tin soft cod's roes, put into a mortar and pound well ; pick out all the skin ; then add the juice of the lemons, and cayenne and salt. Boil all with the cream, thicken with an egg well beaten. Serve on hot buttered toast. 67— LOBSTEE CUTLETS. 1 tin lobsters A cupful of white sauce 2 eggs Salt and pepper And breadcrumbs. Mode. — Mix up the lobster with the white sauce and one egg, well beaten, and pepper and salt to taste ; allow to stand until cold, roll out on a floured board, and shape into cutlets ; dip in egg and then breadcrumbs and fry in boiling fat ; also fry some strips of bread and serve with the cutlets. "~ ^ " Tinned Fish. 68— CUEEIED LOBSTEE. 1 tin lobsters ^ pt. milk 1 onion Cloves Curry powder Coeoanut

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