Deviled Lobster

Ingredients

• One pint of lobster
• one-half pint of water
• one gill of cream
• one level tablespoonful of mustard
• one-half teaspoonful of Bovril
• one teaspoonful of salt
• one-eighth teaspoonful of cayenne
• one tablespoonful of flour
• two tablespoonfuls of water
• six slices of toast

Method

1. 1

   Cut lobster into cubes and season with salt and pepper.

2. 2

   In a saucepan, mix butter, flour, and mustard.

3. 3

   Dissolve Bovril in water and add to the saucepan.

4. 4

   Stir until boiling, then add cream and remaining seasonings.

5. 5

   Add lobster and cook for five minutes.

6. 6

   Spread on toast and serve immediately.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 13. The excerpt below is the record exactly as published.

one-eighth teaspoonful of cayenne, one teaspoonful of mustard, one teaspoonful of lemon juice. Dissolve the extract in the boiling water. Put the butter in a saucepan, and beat it to a cream. Add the flour and mus- tard, and beat until light. Gradually pour the hot liquid on this. Place the saucepan on the fire, and stir the contents until they begin to boil. Now add the lemon juice and half the salt and pepper. Cook for six minutes. Season the shrimps, and stir them into the sauce. Turn the mixture in a shallow escalop-dish that will hold about a quart. Cover with the grated bread crumbs, and dot with the half tablespoonful of butter broken into little bits. Bake for twenty minutes in rather a hot oven. can be used in hot or cold, VICTOR SO A hard or soft water, and in any way you choose. oT Senson’s Canada Prepared Corn For culinary purposes Manufactured only by The Edwardsburg Starch Co., Ltd. CARDINAL, Ont. GO DEISEGr URES: Mrs. Banks. ° Recipe the same as for codfish balls, put in an earthen bak- ing plate, smooth over the top, and put over some butter, and then in a hot oven to bake. GODHISH HASH: Mrs. N. P. Wilder: One pint boiled picked codfish well freshened, one quart cold boiled chopped potatoes mixed well together, three slices salt pork freshened, cut in very small pieces and fried brown; re- move half the pork, and add your fish and potatoes to the re- mainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add one-third cup milk and stir thoroughly; put the remainder of the pork around the edge of the spider, and a little butter over it; simmer it over.a slow fire for half an hour, until a brown crust is formed, when turn it over on a platter, and serve. EOR SPER OMELET, Beat the yolks of two eggs till light colored and thick, add two tablespoonfuls of milk, one saltspoonful of sat, and one- quarter of a tablespoonful of pepper, one tablespoonful of chopped parsley and two tablespoonfuls of chopped lobster. Beat the whites of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, ABBEY'’S Effervescent Salt Stamps out those little ills AN and ailments before they s become startling diseases. 38 You will greatly improve your Custards and Blanc Manges by adding a little WHITE MOSS COCOANUT smooth omelet pan. When hot, rub it round the edge with a teaspoonful of butter on a broad knife; let the butter run all over the pan, and when bubbling turn in the omelet quickly, and spread it evenly on the pan. CORRY TOR OBS EIS One and one-half pints of lobster, one pint of water, three tablespoonfuls of butter, two tablespoonfuls of flour, one level tablespoonful of salt, one teaspoontul of Bovril, one-eighth tea- spoonful of cayenne, one tablespoonful of curry-powder, one teaspoonful of onion sauce. Cut the lobster into small pieces, and season with half the salt. Put the butter in a frying-pan, and set on the fire. When hot, add the flour and curry-powder. Stir until smooth and frothy; then gradually add the water, stirring all the time. When this boils, add the pepper and lemon juice, besides the remainder of the salt. Cook for five minutes, and strain into a saucepan. Now add the lobster and cook for six minutes longer. Serve with a dish of boiled rice, or on some slices of crisp toast. DEVILED LOBSTER: One pint of lobster, one-half pint of water, one gill of cream, ene level tablespoonful of mustard, one-half teaspoonful of Bovril, one teaspoonful of salt, one-eighth teaspoonful of cayennne, one tablespoonful of flour, two tablespoonfuls of water, six slices of toast

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