Lobster Chowder

Ingredients

• lqt. of milk
• three crackers
• 2oz. of butter
• 1 teaspoonful of salt
• h saltspoonful of pepper
• half the latter quantity of cayenne
• lib. of the meat of Lobsters

Method

1. 1

   Put milk into a pan and boil it.

2. 2

   Roll the crackers very fine, mix with butter and the green fat of a lobster, season with salt, pepper, and cayenne.

3. 3

   Pour boiling milk over the paste, turn into a double boiler, add lobster meat cut into small dice, boil up very fast, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 366. The excerpt below is the record exactly as published.

Lobster Chowder. — Put lqt. of milk into a pan, and boil it. Then take three crackers, roll them very fine, mix them with 2oz. of butter and the green fat of a Lobster, and season with 1 teaspoonful of salt, h saltspoonful of pepper, and half the latter quantity of cayenne. Pour the boiling milk slowly over the paste, turn the whole into a double boiler, or a bain-marie, and put in lib. of the meat of Lobsters

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