Lobster Chops
From Standard Paper-Bag Cookery, 1912
For Sunday night supper, these chops may be cooked early in the day, then re-bagged and heated in the oven.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 9. The excerpt below is the record exactly as published.
Lobster Chops. — Put into a saucepan a heaping tablespoonful of butter and two very heaping ones of flour. As soon as melted and frothed, add one cupful of hot milk or cream, and stir until the mixture is smooth and thick. Season with salt and paprika, take from the fire, add two cups of the lobster, cut fine
Cook this with the app: pantry check, scaling, and the assistant.