Lobster Cutlets
From Modern cookery, in all its branches, 1884
Serves 4
Shrimps can be added for variety.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 106. The excerpt below is the record exactly as published.
LOBSTER CUTLETS. (A Superior Entree .) Prepare and pound with exceeding nicety, by the preceding receipt fot Potted Lobsters, about three quarters of a pound of the flesh of a couple of fine fresh lobsters, of which one must be a hen lobster ; add to it, when it is partially beaten, an ounce and a half of sweet new butter, a saltspoonful of salt, and about two-thirds as much of mixed mace and cayenne, with a dessertspoonful of the inside coral
Cook this with the app: pantry check, scaling, and the assistant.