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Lobster Butter
From The encyclopaedia of practical cookery, 1892
Serves 4
Handy for garnishing or making sandwiches.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 365. The excerpt below is the record exactly as published.
Lobster Butter. — (1) Take out the head and spawn of two boiled hen Lobsters, put them in a mortar, and pound ; add an equal quantity of fresh butter, and pound them both together till thoroughly well mixed. Pass them through a fine hair sieve, and the butter is then ready for use. It is very handy for garnishing or making sandwiches. (2) Put the spawn of a cooked Lobster in a mortar, pound, then mix with it a little fresh butter and 1 tea- spoonful of mustar
Cook this with the app: pantry check, scaling, and the assistant.