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Lobster Cutlets
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 858. The excerpt below is the record exactly as published.
Lobster Cutlets. — Take a medium-sized freshly-boiled hen lobster. Pick out all the meat, and pound it in a mortar with an ounce and a half of fresh butter, a small salt-spoonful of salt, half a salt-spoonful of white pepper, and half a salt-spoonful of mixed mace and cayenne. Add lobster butter
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