Lobster Newburg (Another Variation)

Ingredients

• One lobster
• two tablespoonfuls of butter
• one tablespoon of flour
• one teacup milk
• one-half teacup cream
• yolks of two eggs
• red pepper
• salt
• black pepper

Method

1. 1

   Cut lobster into large pieces.

2. 2

   Melt butter, add lobster, and cook slowly.

3. 3

   Stir in flour, milk, cream, and yolks while cooking.

4. 4

   Season with red pepper, salt, and black pepper.

5. 5

   Serve hot.

As published

This recipe was extracted from Kirmess cook book (1907), page 38. The excerpt below is the record exactly as published.

salt, a little cayenne and the juice of a fresh lemon. Let all simmer ten minutes and, just before serving, add the oysters. This is for two quarts of oysters. OYSTER PIES. Mrs. Alexander Brodie, Washington, D. C. To make little oyster pies prepare a rich light crust the day before, and get about eight fine large oys- ters for each person. Just before dinner time fill the small baking-dishes with the oysters washed and drain- ed, and wet them with their own juice, strained, brought to a boil and skimmed, and then mixed with as much rich cream; thicken this with a teaspoonful of butter, melted, with as much flour, and strain over the oysters ; each dish should be only half full of juice, as the oys- ters will shrink in the oven and thin the sauce. Season FISH, OYSTERS, LOBSTERS, ETC. 97 with salt, pepper, and bits of butter; put on the crust, and bake until it lightly browns. In serving put each dish on a separate plate and add a bit of parsley on top of each little pie. CLAM PIE. Mrs. Oeorge W. Case. First put some butter in the bottom of the pan, then a layer of clams, then a layer of sliced potatoes and re- peat till the pan is as full as required. Add the water from the claims, small piece butter, then salt and pep- per to taste. Cover with a rich pie crust, bake in a mod- erate oven one and one-half hours. CLAM PIE. Mrs. E. H. Murphy, Newark, N. J. From a half pound of rather fat salt pork trim oflE the rind and cut in slices, then in dice ; slowly fry this, and when the fat is well drawn out, and just before be- ginning to color, add half of a small onion cut fine. When golden brown, add one quart of raw, diced pota- toes, one pint of boiling water and one quarter of a teasponnful of black pepper, cover and cook slowly un- til the potatoes are almost tender. Take from the fire, add one scant quart of raw clams, cut in half or quar- ters, and their strained juice. Turn in a deep dish, (well greased). While this mixture is cooking mix and sift one and a half pints of flour, a half teaspoonful of salt and two scant teaspoonfuls of baking powder; rub in flour two tablespoonfuls of lard. Mix to a soft dough with milk and roll out a half inch thick. Cover the 98 KIRMESS COOK BOOK. top of pie^ brush with milk and bake in a hot oven for thirty-five minutes. LOBSTER. TO OPEN A BOILED LOBSTER. Miss Bedford, New York. A lobster, if alive and in good condition when dropped into the kettle, will have the tail curved round under the bodv; if gently pulled out it will spring back to its former position. The first thing to do in opening the lobster is to twist off the tail. With a scissors or sharp knife split open the thin under part of the shell and draw the meat out in one long piece. Pull off the thin strip running down the upper side, and under- neath will be seen a vein — the intestinal canal — some- times dark in color, but often quite white. Carefully remove this. Break the claws from the body, crack, with a sharp knife split open the under part of the shell, draw out the body; pull off all the woolly gills and the eyes; immediately back of the latter lies the stomach or 'lady,*' which must also be removed. Pick out the meat from between the thin scales or ribs, add it to the claw and tail meat. If the lobster is a female there will be in the body a quantity of eggs or "coral.'' This, with the green fat should be added to the meat. The body and tail shells may be carefully washed, dried and put aside to use for garnishing or to serve as a dish in preparing a farci; the small claws may also be put aside, but cannot be kept for any length of time. Lobster should be plunged in boiling water FISH, OYSTERS, LOBSTERS, ETC. 99 and cooked for twenty minutes if large^ two minntes if small. HOW TO BROIL A LOBSTER. Mrs. T. K. Egbert, New York. Only live lobsters are cooked in this way. Kill the fiFh by inserting a sharp knife in its back between the body and tail shells, severing the spinal cord. Split the shell the entire length of the back, remove the stomach and intestinal canal, crack the large claws and lay the fish as flat as possible. Brush the meat with melted butter, season with salt and pepper, place in a broiler and with the flesh side down, cover and broil slowly until a delicate brown, twenty minutes is usually sufficient. Turn the broiler and broil for ten minutes longer. Serve hot, passing melted butter with the lobster. LOBSTER A LA NEWBURO. Miss Hinds. Two good sized lobsters. Put lobster in a sauce pan on the range with one ounce of butter, season with a little salt and pinch of red pepper. Wine glass of Sherry. Cook five minutes. Have three eggs (yolks only) in a bowl with one pint of cream, beat well together and then add to lob- ster, gently shuffle the pan for two minutes, or until it thickens. 100 KIRMESS COOK BOOK. L0B8r£B NEWBURO. Mrs. Hamilton Vreeland. Gnt meat from five pounds of lobster in small pieces. Melt four tablespoonfnls butter and add lobster^ cook- ing slowly five minutes. Then add two tablespoon- fuls brandy and two of sherry and a slight grating of nutmeg, salt and pepper to taste. Simmer five min- utes longer, then add well beaten yolks of four eggs, and a half pint of cream. Cook a minute or so and it is ready for use. This may be kept hot for several hours in double boiler or place one kettle in larger one of hot water, covering tightly. LOBSTER NEWBURO. Mrs. W. S. Qould, New York. One lobster cut in large pieces, two tablespoonfuls of butter, one tablespoon of flour, one teacup milk, one- half teacup cream, yolks of two eggs

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