Lobster Loaf or Cheese

Ingredients

• Take out the flesh from the claws of six Lobsters
• 4 tablespoonfuls of butter
• 6 tablespoonfuls of flour
• 2 breakfast-cupfuls of milk
• 1 teaspoonful of anchovy sauce
• 1 teaspoonful of Worcestershire sauce
• 1 tablespoonful of cornflour
• 1/2 pint of clear brown stock

Method

1. 1

   Melt butter, add flour, and stir.

2. 2

   Gradually add milk and stir until boiling.

3. 3

   Season with salt, pepper, lemon juice, anchovy, and Worcestershire sauces.

4. 4

   Stir in beaten eggs and chopped lobster flesh.

5. 5

   Pour into a buttered mould, cover, and steam for 45 minutes.

6. 6

   Prepare a sauce with cornflour and stock, season, and warm lobster legs.

7. 7

   Turn out the loaf and serve with sauce.

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 Loaf or Cheese. — Take out the flesh from the claws of six Lobsters without breaking ; pick the flesh out of the bodies of the Lobsters, and chop it finely. Put 4 table-spoonfuls of butter in a saucepan with 6 table-spoonfuls of flour, and stir it with a wooden spoon Then pour in gradually 2 breakfast-cupfuls of milk, and continue stirring over tbe fire till boiling, keeping it very smooth ; season the mixture with salt, pepper, lemon-juice, and 1 teaspoonful each of anchovy and Worcestershire sauces. Beat four eggs well, stir them into the above ingredients, moving the sauce- pan oft' the fire, and add the chopped body flesh of the Lobsters. Butter a cylinder-mould, pour the mixture into it, tie a sheet of paper over the top, put it in a saucepan, with boiling water to three-parts its height, and steam gently for forty-five minutes. Put J table-spoonful of cornflour in a saucepan, mix in gradually J pint of clear brown stock

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