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Lobster, Buttered
From Cassell's dictionary of cookery, 1892
Serves 1
Time to simmer: ten minutes. Sufficient for six or seven persons.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 856. The excerpt below is the record exactly as published.
Lobster, Buttered. — Pick the meat from a large freshly-boiled cock lobster. Mince it finely, and put it into a stewpan -svith an ounce and a half of fresh butter rolled in flour. Stir it over a gentle fire rmtil quite hot, then add the eighth of a nutmeg, grated, a dessert- spoonful of chilli vinegar, or, if this is not at hand, common vinegar may be used, and three grains of cayenne, with half a salt- spoonful of white pepper in it. Two table-spoonfuls of rich gravy
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