Lobster Cutlets

Ingredients

• Boil a lobster
• a tablespoonful of butter
• cream enough to make it moist
• a handful of bread crumbs
• season with mace
• season with salt
• season with pepper
• a tablespoonful of butter
• Have a gill of drawn butter
• the juice of half a lemon

Method

1. 1

   Boil a lobster, keep the fat and coral by themselves.

2. 2

   Chop the meat fine; rub it finer with a wooden spoon; moisten with butter and cream.

3. 3

   Add bread crumbs, season with mace, salt, and pepper.

4. 4

   Shape, roll in egg and cracker dust, and fry in hot fat.

5. 5

   Make a sauce with the green and white fat and coral, smooth with butter, season, and stir into drawn butter.

6. 6

   Heat but do not boil, add lemon juice last.

7. 7

   Serve cutlets on a hot dish with sauce around them.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 1. The excerpt below is the record exactly as published.

Season with pepper, salt and a very little fine sage (if you like the flavor). Put them in the dripping-pan with bits of butter over them, and a little water in the pan. Bake slowly until they are done. Make a rich gravy in the dripping-pan after the chicken is taken out. 2 Januaty, 4. — Lobster Cutlets. Boil a lobster, keep the fat and coral by themselves. Chop the meat fine ; rub it still finer with a wooden spoon ; moisten it with a tablespoonful of butter, and cream enough to make it moist ; add a handful of bread crumbs ; season with mace, salt and pepper. Make it into shape, roll in egg and cracker dust, and fry in hot fat. Make a sauce of the green and white fat with the coral rubbed very fine, to give it color, and smooth it with a tablespoonful of butter ; season with mace and pepper. Have a gill of drawn butter in a cup set in hot water ; stir the lobster mix- ture into the drawn butter ; heat it hot, but do not let it boil ; add the juice of half a lemon the last thing. Put the cutlets on a hot dish and pour the sauce around them. 5. — Liver and Bacon. Saute the liver in a little bacon fat, and when done make a little gravy from it with flour and hot water. Heat a clean pan, drop in slices of bacon of wafer-like thickness. If the pan is very hot they will curl up into rolls, 3 January. and by turning with a fork will be brown in a few minutes. Arrange around the liver and add a garnish of parsley. 6. — Beef Heart Saute. Soak a beef heart in cold water for an hour, changing the water several times in order to draw out all the blood. Cover with boiling water, add i teaspoonful of salt and simmer gently until tender, which will re- quire about two hours. Take out and set aside until cold. Cut into half inch slices and with a sharp knife cut out the tough muscle in the centre. Dip each slice into slightly beaten egg, with which has been mixed a little salt and pepper, half a tea- spoonful of onion juice and 2 teaspoonfuls of warm water ; roll in dry bread crumbs and let stand ten minutes. Fry golden brown in deep fat. In a frying-pan melt i table- spoonful of butter ; when brown add i table- spoonful of flour and brown again. Add gradually ^ of a cupful of the water in which the heart was cooked, J^ of a cupful of the vinegar from piccalilli and \ table- spoonful of the pickle chopped fine, salt and pepper to taste. Simmer 2 or 3 minutes and 4 January. serve separately. — From ** Table Talk," Phil- adelphia. 7. — Poached Eggs on Toast, No. i. Put as many muffin rings in a frying-pan as you require. Fill the pan with salted boiling water. Drop an t%% into each ring being careful not to break the yolk. Cook for three minutes. Have the bread cut in fancy rounds before toasting ; when the eggs are done slip one on to each piece of toast and serve. 8. — Sausage and Apple. Prick the skin of the sausage many times, then let simmer in a frying-pan fifteen minutes, drain and brown in the oven. Make a syrup of I cup each of sugar and water, and in it cook pared apples, cut lattice fashion a few at a time to preserve the shape. Serve the sausage on the apple. — From '*The Boston Cooking School Magazine." 9. — Fried Smelt. Clean, wash and dry the fish with a soft towel. Dip each fish in egg (well beaten with I tablespoonful of hot water) then in fine bread 6 January^ crumbs, and fry in smoking hot oil. When done and brown lift and place on soft brown paper to drain. Dust with salt and serve. 10. — Fricassee of Rabbit. Cut a young rabbit into joints in the same way that you cut up chicken and wipe each piece well with a damp cloth. Cut up fine ^ of a lb. of fat salt pork (or bacon) and try it out ; add 2 heaping tablespoonfuls of flour and mix well ; then add slowly i scant qt. of boiling water, stirring until thick and smooth. Add to this the rabbit, 2 dozen peeled button onions, i scant teaspoonful of salt, j/§ of a teaspoonful of white pepper and a bouquet made of a stalk of celery, 4 sprigs of parsley, ^ a bay leaf, 4 cloves and a blade of mace ; cover and simmer until the rabbit is tender. Skim off the fat once during this time and again when the meat is done, then draw to the side of the fire, add yi a cupful of cream mixed with the beaten yolks of 2 eggs, stir for a moment and take from the fire. Arrange the meat on a platter, pour some of the gravy around it and sprinkle with chopped parsley. —From '* Table Talk," Philadelphia. 6 January. II. — Ham Steak. Put slices of raw ham in a frying-pan with ^ a cupful of water to make them tender. When the water has boiled out and the ham is a light brown on both sides, dust with flour and pour on the following dressing, previ- ously made : A cup of milk and cream mixed, a little butter, teaspoonful of mustard, cayenne pepper. As soon as it boils serve. 12. — Minced Veal Moulded. Mince about ^ of a pound of cold veal very fine ; chop a small slice of bacon ; mix well together ; add J^ an onion chopped very fine and browned in a little butter ; salt, pepper, minced lemon peel and a slice of toast soaked in milk. When thoroughly blended, beat up an ^gg, and add it to the rest. Butter a mould, and put in the meat, and bake half an hour. Turn out and serve with a good brown gravy. 13. — Bacon and Apples. Core and peel the apples and cut into J^ inch slices. Cut the same amount of bacon into very thin slices. Fry the bacon in its own 7 Januaty^ fat until crisp and put it cwi a hot dish. Fry the apple in the bacon fat until a light brown and arrange around the bacon. Serve very hot. 14. — Scrambled Mutton. Two cupfuls of cold minced mutton, a small piece of butter and 2 tablespoonfuls of hot water. Heat until hot, and then break in 3 eggs, and stir until the eggs begin to set. Add salt and pepper to taste. 15. — Hamburg Steak, Two lbs. of the round of beef chopped very fine ; press it into a flat steak, sprinkle with salt and pepper and a little onion juice ; flour it lightly and broil the same as beefsteak. Make a brown gravy with a little soup stock ; thicken with flour. 16. — Scalloped Oysters. Take the oysters contained in two qts. and wash them in their own liquor to remove any particles of shell ; roll twelve soda crackers very fine ; butter a deep dish, and put in a layer of cracker, a layer of oysters, a little mace and pepper ; then cover it with bits of 8 Januaiy* butter, then repeat until the dish is full ; pour a cupful of oyster liquor over it, and lastly, cracker crumbs and bits of butter. Bake half an hour in a moderate oven. 17. — Beefsteak and Mushrooms, Broil the steak about 1 2 minutes, turning often. When done, lay it on a hot platter. Put I tablespoonful of flour and i tablespoon- ful of butter in a pan, and cook and stir un- til a golden brown ; add i ]/i cups of boiling water, a teasjxwnful of kitchen bouquet, and }4 a can of mushrooms ; season with salt

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