Lobster Croquettes

Ingredients

• the meat of a well boiled lobster
• one-fourth as much bread crumbs as you have meat
• two tablespoons melted butter
• powdered mace to taste
• pepper to taste
• salt to taste

Method

1. 1

   Mix the lobster meat with mace, pepper, and salt; add bread crumbs and melted butter.

2. 2

   Form into pointed balls, roll in beaten egg, then in cracker-crumbs, and fry in butter or lard.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 5. The excerpt below is the record exactly as published.

LOBSTER CROQUETTES. Ch meat of a well boiled lobster fine; add pow- ~ dered mace, pepper and salt ; mix with this one-fourth as much bread crumbs as you have meat, with two table- spoons melted butter ; form into pointed balls. Roll these in beaten egg, then in cracker-crumbs, and fry in butter or lard. SOFT CRABS. Scald the crabs, take off the claws and spongy part, and sand; wipe them dry, broil or fry them; add a little but- ter, pepper and salt, when you serve. BOILED LOBSTER, Lobsters are usually sold ready-boiled. When served, crack the claws and cut open the body, iay neatly on a B , 26 DORA'S COOK BOOK. napkin-covered dish, and garnish with a few sprigs of parsley, to be eaten cold. CLAM STEW. 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 five minutes and pour over toast. CLAMS. They may be roasted, fried and stewed the same as oysters. STEWED OYSTERS. Take a pint of fine oysters, put them with their own liquor and a gill of milk into a stew-pan, set it over the fire, take off any scum which may rise; when they are plump and white turn them into a deep dish; add butter and salt and pepper to taste

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