Lobster
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 34. The excerpt below is the record exactly as published.
Lobster, Chop or shred the meat of a cold, boiled lobster, tail and claws; pour over it the juice of two lemons, add one-half teaspoon cayenne and a tea- spoon salt; put in the chafing-dish three tablespoons fresh butter; when melted add the lobster. Let it simmer for about ten minutes stirring constantly. Lobster a la Newburg. Take the nicest part of two small lobsters
Cook this with the app: pantry check, scaling, and the assistant.