Lobster Cutlets
From Tempting dishes for small incomes, 1891
Lobster butter is made by pounding the spawn with butter.
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.
Lobster Cutlets. Take all the meat from the lobster and cut it up in little pieces, with a small piece of onion, a teaspoonful of chopped parsley, a teaspoonful of anchovy sauce, a dust of cayenne and a piece of thin lemon-peel the size of the thumbnail ; pound all in a mortar till smooth, and mix in sufficient lobster butter to make the whole a bright red, then add butter till the mixture can be easily moulded
Cook this with the app: pantry check, scaling, and the assistant.