Lobster Cutlets

Ingredients

• 1 tin of Lob.ster
• 1^ oz. Butter
• 1^ oz. Flour
• pint of Milk
• 1 teasiK)oiiful Lemon Juice
• 1 tabiespoonful Cream
• 1 Egg
• Cayenne
• i teaspoonful Salt
• and Bread Crumbs

Method

1. 1

   Chop lobster, melt butter, add flour, mix to paste, add milk, stir till boiling.

2. 2

   Add cream and lemon juice, season.

3. 3

   Spread on floured plate to cool, form into cutlets, coat with egg and bread crumbs, fry until golden.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 28. The excerpt below is the record exactly as published.

1 oz. Butter, Milk, 1 oz. Flour. Boil rice till soft. Skin and bone haddock, and cut it into small pieces. Stew it in enough milk to cover it. Thicken milk with butter and flour, dish on top of rice, and gai’uish with parsley. See that the rice is hot and dry. Haddock (Stuffed) (1). stuffing. — 2 oz. Bread, 1 oz. Hugon’s Suet, 1 dessertspoonful chopped Parsley, about i cup Milk and Water mixed, to soak bread. Salt and Pepper. Soak bread till soft, then drain, and squeeze diy as possible. Beat well with fork till like bread emmbs. Add shred suet and nick with knife till all falls to pieces. Add parsley and seasoning, and mix well. Rub a little salt up back-bone of fish, which makes it TRIED FAVOURITES COOKERY BOOK. 21 more savoui-y. Then fill inside of fish, and pass skewer in and out to keep in place. Pass tail through eye sockets and put skewer through head to fasten down. Fill centre with remainder of stuffing. , (Somev- times the teeth of fish hold tail down.) Sprinkle with brown, bread crumbs, and put small pieces of suet on top. Bake in quick oven 15 to 20 min\ites, according to size. Serve on hot dish, and garnish with cut lemon and parsley, or serve with brown sauce. Haddock (Stuffed) (2). 2 or 3 Haddocks filleted and halved lengthwise, 2 teacups Bi;ead Crumbs, 2 teaspoonfuls chopped Parsley, Pepper and Salt, and a little Milk. Put the bread oiiimbs, parsley, and seasoning into' a basin and moisten with the milk. Lay the haddoclvs on the table with the side from which the skin was removed uppermost. Take a handful of the stuffing, squeeze out any extra moisture, and lay on the middle of each piece of fish, doubling the ends over it. Lift into baking tin, put over some pieces of butter, and bake for 10 or 15 minutes in a brisk oven. or. Spread the fillets over with veal stuffing, roll up, sprinkle bread cnimbs over and small bits of butter. Bake 15 minutes, and pour brown sauce over. Haddocks and Tomatoes. Put a little stock or gravy in a pie dish, then layers of filleted haddocks, sliced tomatoes, and bread crumbs, seasoned with peppei' and salt, until the dish is full ; cover w'ell with bread crumbs and pats of butter, and bake in moderate oven till nicply browned. Baked Halibut. SprinJile in bottom of deep dish about | teaspoon minced parsley, 1 tablespoon button mushrooms, § teaspoon lemon juice, pepper, and salt. Lay in 1 lb. halibut, add a few more mushrooms, a little parsley, 1 tablespoon ketchup, and 1 gill water. Lay a few pieces butter on top, and bake in a quick oven 15 minutes. Lift out fish, beat yolk of egg in a little cold water and teaspoon vinegar. Stir this into the sauce over fire till egg thickens in tin. Seiwe fish with sauce round. Broiled Herring^s. Split open, remove bones, and lay flat. Sprinkle with pepper and salt, and place on grid. Broil quickly, first on one side, then the other. Lay on hot dish, and pour over this sauce — 1 oz. butter dissolved, 1 teaspoon vinegar, tablespoon of minced parsley, and pinch of salt and pepper. Boiled Herring's. Clean the fish, and remove the eyes ; put the tails through the eye-holes, and boil gently in water, to which ^ teacup of vinegar has been added. Fresh Herrings and Onions. Slice and fiy in a little fat, onions as for steak. Clean herrino-s and fry a light brown, with salt and pepper. Serve together hot delicious dish and tasty. Baked (or Potted) Herrings. ^ ^ Salt, i teaspoonful Pepper, i t^cupful Vinegar, 4 Hay Leaves, i teacupful Water. Clean the fish thoroughly ; cut off the heads and tail-fins ; take 22 TRIED FAVOURITES COOKERY BOOK. out the back-bone, which may be easily done, by beginning at the tail and pulling up to the neck. Roll each fish up neatly, laeginning again at the tail, and keeping the skin to the outside. Pack neatly in a pudding-dish; strew flour, pepper, and salt over them, with a few pieces of butter, and the water and vinegar. Bake in a moderately- • h^ted oven. Another way of cooking them is to steam them in a pan with a close lid. To Fry Red Herrings. Split open, skin, and remove the bone from as many herrings as may be required. Fry in small piece of butter — care must be taken not to burn them. (This is a very tasty way of cooking red herrings.) Fish Kedgeree. Boil a cup of rice as for cuiTy ; take cold dressed fish free from bones ; mix 2 oz. butter with the rice, add the fish, and season with salt, pepper, and cayenne. Now add 2 eggs slightly beaten, stir to- gether quickly over the fire for 3 minutes, and serve very hot. OR, Equal quantities cooked fish and cooked rice, 1 hard-boiled egg, and 1 oz. butter to \ lb. of each. Melt butter, and when hot, but not brown, add rice and fish, and stir with fork till well mixed and quite hot; season with white pepper and salt. Pile roughly on hot dish, cut egg in pieces, take out yolk, place pieces of white round, and mb yolk through sieve on the top. Lobster Cutlets. 1 tin of Lob.ster, IJ- oz. Butter, 1^ oz. Flour, \ pint of Milk, 1 teasiK)oiiful Lemon Juice, 1 tabiespoonful Cream, 1 Egg, Cayenne, i teaspoonful Salt, and Bread Crumbs

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