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Lobster Cutlets
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
These cutlets are good cold, coated with aspic jelly.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 72. The excerpt below is the record exactly as published.
Lobster Cutlets.- — This is one of the few ways in which Lobster is good when hot. Pick out the meat from the Lobster, and put the cream and the coral into a basin by themselves. Cut up the meat as small as possible, and pound it in a mortar to a smooth paste, working in half an ounce of butter. Add the Lobster cream and the coral, season with pepper, a little salt, and a dust of cayenne, and mix all together with two tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.