Devilled Lobster

Ingredients

• Take the meat from a lobster
• put on a little Nepaul pepper
• add a dessertspoonful of chutney
• a little oiled butter
• a tomato cut up small
• add a little mixed mustard
• little squares of fried bread
• finely chopped parsley

Method

1. 1

   Chop the lobster meat very finely, then add Nepaul pepper, chutney, oiled butter, and chopped tomato.

2. 2

   Stew over the fire, stirring till they boil; add mixed mustard.

3. 3

   Serve on fried bread squares, sprinkled with parsley.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Devilled Lobster. Take the meat from a lobster and put on a little Nepaul pepper, chop it very finely, then add a dessertspoonful of chutney, a little oiled butter and a tomato cut up small. These must be stewed over the fire, stirring till they boil ; add a little mixed mustard (French also if available). Have ready some little squares of fried bread, and put some of the devilled lobster on each, and sprinkle a little finely chopped parsley

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