Lobster Balls

Ingredients

• three good hen Lobsters
• the beaten yolk of an egg
• grated nutmeg
• grated lemon-peel
• a little cayenne
• a little anchovy sauce
• 3qts. of veal broth

Method

1. 1

   Prepare lobster meat and coral, mix with seasonings and egg to form balls.

2. 2

   Boil claws and shells in broth, thicken with a mixture, and add lobster meat.

3. 3

   Simmer gently and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 384. The excerpt below is the record exactly as published.

three good hen Lobsters, split them, crack the claws, take out the coral and soft parts of the body, divide the coral into two portions, put one portion with the soft parts of the Lobsters, and lay the other portion aside. Take out the meat from the tails, and pound part of this with the soft parts of the Lobsters and a portion of the coral ; season with grated nutmeg, grated lemon-peel, a little each of cayenne and anchovy sauces, and mix together with the beaten yolk of an egg. Make this paste into balls, and fry them. Bruise the small claws or legs of the Lobsters, and boil them together with the broken shells for twenty minutes in 3qts. of veal broth. Bruise the spawn in a mortar until very fine, adding a little butter and flour, and when the broth that the legs and shells have been boiled in is strained, thicken with this mixture. Pick the meat from the large claws of the Lobster, cut it, and all the Lobster-meat left from the balls, into rather small pieces, and add them, together with the re- maining coral, to the soup. Let it simmer very gently for ten minutes, but do not let it boil, or the colour of the soup will be spoiled ; pour it into a tureen, and add the strained juice of a lemon and a little essence of anchovy. For details respecting Culinary Processes , Utensils , Sauces , die., referred to , see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 879 Lobster — continued. (7) Take half-a-dozen small Lobsters, split them in halves lengthwise, crack the large claws, and pick out all the meat, keeping the meat of the tail separate from the rest. Then scrape the brown fur from the shells and the bag in the head, place the shells, tins, and the small claws into a mortar, and beat well ; put them over the lire with two anchovies, a good-sized onion, a few sprigs of sweet herbs, a piece of lemon-peel, a seasoning of pepper and salt, and the crumb of a French roll ; pour over 2qts. of water, boil all the goodness out of them, then strain the liquor. Beat the coral in a mortar with a little butter, 1 teaspoonful of flour, and a quarter of a nutmeg, grated ; mix into it gradually lqt. of cream, and add it to the liquor the Lobster-shells were boiled in. Take the meat of the bodies and claws of the Lobsters, mince it fine, mix with it a small quantity of sifted breadcrumbs, season with pepper, salt, and a very little powdered mace, and mix to a forcemeat with beaten yolk of egg ; then form it into balls with a [little flour, and heat them in the soup after the cream and coral have been added. Cut the meat of the tails into pieces, give them a boil in the soup, pour it into the tureen, and serve. (8) Peel twelve medium-sized onions, and stew them in about loz. of butter, with a slice of lean beef and a slice or two of lean ham ; when they are stewed quite soft, add to them, a little at a time, about 5 pints of rich stock ; let it boil up, and strain through a hair sieve, rubbing the onions through with a wooden spoon. Put this soup back in the saucepan, and let it boil, skimming well. Take the meat from the body of a large Lobster, the spawn also, and the meat of a boiled codling, and beat them fine in a mortar ; add this by degrees to the soup, stirring quite smooth ; let it boil again, and skim. Just before taking the soup from the fire, season with white pepper and cayenne ; cut up the tail and claws of the Lobster, and add them together with 1 wineglassful of white wine. Forcemeat balls may also be added, made of the flesh and soft parts of a medium-sized Lobster, a good-sized piece of boiled celery, half an anchovy, and the yolk of a hard- boiled egg, all beaten together, seasoned with a little cayenne

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