Lobster Croquettes

Ingredients

• the meat of a boiled lobster
• a quarter of its quantity of bread crumbs
• two tablespoonfuls of melted butter
• beaten egg

Method

1. 1

   Mix lobster meat with seasoning and bread crumbs.

2. 2

   Mold into balls using melted butter.

3. 3

   Roll in beaten egg and cracker dust, then fry in butter or lard.

4. 4

   Serve dry and hot.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 14. The excerpt below is the record exactly as published.

beaten eggs, and half a pint or more of clam juice. Beat the batter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard into a thick-bottomed frying- pan, let it become boiling hot, and put in the batter by the spoonful. Fry gently, and when one side is a delicate brown, turn the other. Clam Chowder. — For this take fifty clams, a bowl of salt pork, cut up fine, and one of onions, finely chopped, with the same or a greater quantity of potatoes cut into small pieces. Fry the pork very gently, and when brown take it out and put in the onions to fry. This should be done in a frying-pan, and the chowder-kettle be made very clean l^efore they are put in it, or the chowder will burn. Sprinkle some of the pork in the bottom of the pot, place on it a layer of clams, seasoned with salt and pepper and covered with bits of butter. Next have a layer of onion and one of small crackers moistened with milk. On this pour some of the fat from the frying-pan, and then repeat the process, continuing till the pot is nearly full. Cover now with water and stew slowly, for forty -five min- utes. Drain off" the liquor that flows freely, and, after emptying the chowder from the pot, return this liquor. Thicken it with flour or cracker dust, add some wine and catsup, boil, and pour over the contents of the tureen. Devilled Crabs. — Extract the meat from boiled crabs and mince it finel3^ Season well wath mustard, caj^enne, salt, and some sharp sauce. Toss and stir till well mixed, and cook in a covered saucepan, with just enough water to keep the meat from, burn- ing. For dressing, use pulverized cracker, moistened with a tablespoonful of cream, and with vinegar until thin. After the water has come to a boil stir this in. Next stir in a tablespoonful of butter, l)oil again, and take from the fire. Serve in the shell of the crab, if desired. Lobster Croquettes. — Add pepper, salt, and powdered mace to the meat of a boiled lobster, chopped fine. Mix with this a quar- ter of its quantit}^ of bread crumbs, and mold into pointed balls, with the aid of two table- spoonfuls of melted butt

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