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Lobster, Buttered (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to heat: about a quarter of an hour. Sufficient for six or eight 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 857. The excerpt below is the record exactly as published.
Lobster, Buttered (another way). — Pick the meat from a large freshly-boiled cock lobster. Mince it finely, and put it into a stew- pan with an ounce and a half of butter, rolled in flour, half a salt-spoonful of salt, a salt- spoonful of white pepper, the eighth of a small nutmeg, grated, a wine-glassful of sherrj', the same of rich gravy, and a table-spoonful of lemon-pickle
Cook this with the app: pantry check, scaling, and the assistant.