Lobster Ketchup

Ingredients

• Take a Lobster that weighs 3 lb.
• 1 teaspoonful of cayenne pepper
• Open a bottle of sherry
• 1 tablespoonful of whole pepper

Method

1. 1

   Pick out all the meat from the Lobster and pound the coral in a mortar.

2. 2

   Mix the meat with the pounded coral and cayenne pepper.

3. 3

   Moisten with sherry, pound until smooth, then add the rest of the sherry.

4. 4

   Pour into bottles, add whole pepper, cork, and tie leather over the corks.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 372. The excerpt below is the record exactly as published.

Lobster Ketchup. — Take a Lobster that weighs 31b. or as near that weight as possible, pick out all the meat, and pound the coral in a mortar. When that is well pounded, add the meat, pound both together, and mix in 1 tea- spoonful of cayenne pepper. Open a bottle of sherry, use a little of it to moisten the meat during the pounding, and when all is pounded smooth add the remainder of the bottle of sherry, and mix it well in. When thoroughly mixed, pour it into two wide-necked bottles, putting on tbe top of each 1 table-spoonful of whole pepper

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