Lobster Cutlets
From My mother's cook book, 1902
Select female lobster for coral.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 12. The excerpt below is the record exactly as published.
one ounce of flour, one gill of milk, one gill of cream, one teaspoonfiil of anchovy sauce, one tablespoonful of bread crumbs, one saltspoonful of pepper, one-half saltspoonful of salt. First throw the crabs into boiling water, and boil them for quarter of an hour. Pick the meat then from the shell, taking care not to break the shells, as they are to be used as natural bake pans for the pie. Cut the meat into irregular pieces, and put them in readiness for use, then taking a fresh saucepan, melt twp ounces of the butter to which add the flour, milk and cream, and boil all for two minutes. The saucepan must now be taken from the fire and the Anchovy sauce, pepper and salt, and meat from the crab added. When this is mixed thoroughly together, arrange it smoothly in the shells, sprinkle thickly with the bread-crumbs, putting the remaining but1;er in small pieces on the top of each, and brown in a quick oven. Lobster Outlets— Place in readiness : One lobster, one and one-half ounces of butter, one 4 .ince of flour, one gill of cold water, pne tablespoonful LOBSTER CUTLETS 2$ of cream, one-half teaspoonful of lemon-juice, one grain of cayenne, one saltspoonful of salt, one saltspoonful of pepper, one egg, three tablespoonfuls of bread crumbs
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