Lobster Chowder

Ingredients

• Four or five pounds of lobster, chopped fine
• stir this into one quart of boiling milk
• a piece of butter o. e-half the size of an egg
• a little pepper
• a little salt

Method

1. 1

   Chop the lobster fine, take the green part and add it to four pounded crackers.

2. 2

   Stir this into one quart of boiling milk, then add the lobster, a piece of butter, a little pepper, and salt.

3. 3

   Bring it to a boil.

As published

This recipe was extracted from The new home cook book (1896), page 36. The excerpt below is the record exactly as published.

LOBSTER CHOWDER. Mrs. Lamkin. Four or five pounds of lobster, chopped fine; take the green part and add to it four pounded crackers ; stir this into one quart of boiling milk; then add the lobster, a piece of butter o. e-half the size of an egg, a little pepper and salt, and bring it to a boil. LOBSTER CROQUETTES. M. A. T. The same mixture as given for stuffed lobster, without the cream ; made into pointed balls, dipped in egg and then rolled in cracker and fried in very hot lard ; served dry and garnished with parsley. STUFFED CRABS OR LOBSTER. M. A. T. Boil crabs and pick out meat ; carefully preserving the 86 THE HOME COOK BOOK. shell whole ; rub this with salad oil, add to meat one. fourth as much fine bread crumbs, very little nutmeg, cayenne pepper, grated rind and juice of lemon, butter and a little sweet cream, (if lobster, rub the coral with the cream,) replace in shells, dust lightly with bread crumbs, and butter and brown in oven. Garnish with parsley and lemon. TO DEESS CRAB. Mrs. Ella M. Walker. Two or three shalots and a little parsley chopped /ery fine ; one ounce of butter; a bunch of sweet herbs ; a tea- cup of broth (or water); boil a few minutes, and take out the herbs; add the crumbs of a roll finely grated; one tablespoon of best sweet oil ; one glass of sherry ; the juice of half a lemon ; cayenne pepper and salt to taste. Put in the crab to warm, then put all nicely into the shellr grate over some bread crumbs and put in the oven a few moments to brown. CLAM STEW. Mrs. M. L. S. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice : add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minut-^s and pour over toast. VALUABLE EECIPES. 87 OLAM FRITTEES. M. A. T. Twelve clams chopped or not; one pint milk; three eggs ; add liquor from clams ; salt and pepper, and flour enough for thin batter. Fry in hot lard. POULTRY AND GAMK "Whoso seeks an audit here, Propitious pays his tribute — game or fish, Wild fowl or venison, and his errand speed." — COWPER. BOILED FOWL. Take a young fowl and fill the inside with oysters; ' place in a jar and plunge into a kettle of water ; boil for one and one-half hours ; there will be a quantity of gravy in the jar from the juice of the fowl and the oysters; make this into a white sauce with the addition of egg, cream, or a little flour and butter ; add oysters, or serve up plain with the fowl. This is very nice with the addi- tion of a little parsley to the sauce. EOAST TURKEY OE CHICKEN. Having picked and drawn the fowls, wash them well in two or three waters ; wipe them dry ; dredge them with a little flour inside and out, and a little pepper and salt ; prepare a dressing of bread and cracker crumbs, fill the bodies and crops of the fowls and then bake them from two to three hours ; baste them frequently while roast- ing; stew the giblets in a sauce pan; just before serving, (88) VALUABLE EECIPES. 89 chop the giblets fine ; after taking up the chicken, and the water in which the giblets were boiled, add the chopped giblets to the gravy of the roast fowl ; thicken with a little flour, which has been previously wet with the water; boil up, and serve in a gravy-dish. Roast chickens and turkey should be accompanied with celery and jellies. BAKED CHICKEN. Anonymous. Cut the fowls open and lay them flat in a pan, break- ing down the breast and the back bones ; dredge with flour and season well with salt and pepper, with bits of butter ; put in a very hot oven until done, basting fre- quently with melted butter ; or when half done take out the chicken and finish by broiling it upon a gridiron over bright coals; pour over it melted butter and the juices in the pan in which it was baked. CHICKEN FRICASSEE. Sarah Page, Albany, No Yo Cut up the chickens and put on the fire in a kettle with cold water sufficient to cover, add a little salt

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