Lobster Curry

Ingredients

• a lump of butter the size of an egg
• a small onion
• a tablespoonful of flour
• two small teaspoonfuls of curry powder
• a very little cayenne
• a pinch of salt
• two cupfuls of milk or water
• the meat of one large lobster

Method

1. 1

   Fry the onion in butter until brown, add flour, curry powder, cayenne, and salt.

2. 2

   Then add milk or water, and when it boils, add lobster cut into small bits.

3. 3

   Simmer for a few minutes, pour on a hot platter, and serve bordered with rice croquettes.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 21. The excerpt below is the record exactly as published.

a lump of butter the size of an tgg and cook into it a small tablespoonful of flour and two rolled crackers, then add a cupful of milk and a beaten ^gg; when it boils, add the lobster, stir and take off the fire. • Butter a square tin pan and pour the mixture into it. It should be about an inch thick. When cool cut in squares, dip in beaten egg, then in cracker crumbs, put in a wire basket, plunge in hot fat and fry to a nice brown. Arrange on a hot platter, garnish with parsley, and serve. Lobster Curry. Put in a frying pan a lump of butter size of an zgg and shred into it a small onion, and fry brown ; when brown add a tablespoonful of flour, two small teaspoon- fuls of curry powder, a very little cayenne and a pinch of salt; then add two cupfuls of milk or water; when it boils up add the meat of one large lobster

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