Lobster Curry

Ingredients

• the meat of a large Lobster
• 1 teaspoonful of anchovy sauce
• the strained juice of one lemon
• 3oz. or 4oz. of butter
• three good-sized onions
• 1 pint of good gravy
• 1 table-spoonful of lemon-juice
• the heart of a small cabbage
• the hearts of two or three lettuces
• a couple of tomatoes
• three or four small pickled gherkins
• 1 teaspoonful of salt
• 2 teaspoonfuls of flour
• 3 teaspoonfuls of curry powder

Method

1. 1

   Put butter into a saucepan over the fire, shake until it begins to colour, then add the chopped Lobster meat and fry until browned.

2. 2

   Remove and fry onions until tender, then add gravy, lemon-juice or apple, cabbage, lettuces, tomatoes, and gherkins.

3. 3

   Stew to a thick pulp, adding more gravy if too dry.

4. 4

   Mix in salt, flour, and curry powder, add fish, and simmer for 45 minutes.

5. 5

   Serve with boiled rice.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 359. The excerpt below is the record exactly as published.

1 teaspoonful of anchovy sauce, all the meat of a large Lobster minced rather fine, and lastly the strained juice of one lemon ; then cover the saucepan, and put it into a large pan of boiling water over the fire for ten minutes, stir occasionally, but do not let the curry boil after the Lobster is in. Serve it in a deep dish with some very thin slices of hot buttered toast and pieces of lemon in a separate dish. (7) Put 3oz. or 4oz. of butter into a saucepan over the fire, shake about till it begins to colour, then put into it the meat of a Lobster picked from the shell and chopped small, and fiy till evenly browned. Then take out, and fry in the same butter three good-sized onions chopped fine ; when they begin to get tender, pour in 1 pint of good gravy, and either 1 table-spoonful of lemon-juice, or a large sour baking apple, peeled, cored, and sliced. Add also the heart of a small cabbage, and the hearts of two or three lettuces cut in fine shreds, a couple of tomatoes with all the seeds picked out, and three or four small pickled gherkins. Stew all these to a thick pulp ; should it get too diy stir in a little more gravy. Mix in 1 teaspoonful of salt, 2 teaspoonfuls of flour, and 3 teaspoonfuls of curry powder

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