Deviled Lobster
From The complete cook book, 1900
Serves 2
Avoid overcooking to prevent tough meat.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 18. The excerpt below is the record exactly as published.
DEVILED LOBSTER. Extract the meat from a boiled lobster and mince it finely; reserve the coral; season highly with mustard, cayenne, salt and some pungent sauce. Stir until it is well mixed and put into a porcelain saucepan (covered) with enough water to keep it from burning. Rub the coral smooth, moistening with vinegar, until it is thin enough to pour easily ; then stir into the contents of the saucepan. It is necessary to prepare the dressing before the lobster meat is set on the fire. It ought to boil up but once before the coral and vinegar are put in. Next stir in a heaping spoonful of butter
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