Lobster and Oyster Pie

Ingredients

• the tails of two freshly-boiled lobsters
• two dozen oysters
• a slice of bread finely-grated
• six ounces of fresh butter
• three tablespoonfuls of vinegar
• a little pepper
• a little salt
• a little nutmeg

Method

1. 1

   Pick lobster meat, season with pepper, salt, and nutmeg.

2. 2

   Bruise shells for gravy, pound claw meat with bread, butter, vinegar, and seasonings.

3. 3

   Line a pie-dish with puff paste, layer lobster and oysters, cover, and bake for an hour and a quarter.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 854. The excerpt below is the record exactly as published.

a little salt, cayenne, and pounded mace, put it into a stewpan with the lobster, and let it simmer very gently. Scrape the shell, and put it upon a dish with a border of puff paste round it. Pour the mixtm-e into this, cover rather thickly with fine bread- crumbs, and brown it by holding over it an iron shovel which has been made red-hot. Time, to simmer five or six minutes. Probable cost of medium-sized lobster. Is. 6d., when in full season. Sufficient for foiu" or five persons. Lobster and Oyster Pie.— Pick the meat from the tails of two freshly-boiled lob- sters, and cut it into neat pieces, which must be seasoned with a Httle pepper, salt, and pounded mace. Bruise the shells and spawn, and make a little gravy from them. Pound the flesh fi-om the claws and bodies to a smooth paste, mix with it a slice of bread finety-grated, six ounces of fresh butter, three table-sj^oonfuls of vinegar, and a little pepper, salt, and nutmeg. Line the edges and sides of a pie-dish with good puff paste. Put in the slices of lobster, then two dozen oysters

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