Lobster on Toast

Ingredients

• Three pounds of lobster
• One tablespoonful of vinegar
• One-half teaspoonful of salt
• One tablespoonful of butter
• One-half cup of hot water

Method

1. 1

   Cut the lobster into small pieces.

2. 2

   Boil the water, vinegar, salt, three or four drops of tabasco if convenient, and butter together; add the lobster and simmer for five minutes.

3. 3

   Serve on small squares of toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 145. The excerpt below is the record exactly as published.

LOBSTER ON TOAST (Blazer). Three pounds of lobster. One tablespoonful of vinegar. One-half tea- spoonful of salt. One tablespoonful of butter. One-half cup of hot water. Cut tlie lobster into small pieces. Boil the water, vinegar, salt, three or four drops of tabasco if convenient, and butter together; add the lob- ster and simmer for five minutes. Serve on small squares of toast. TERRAPIN A LA PHILADELPHIA (Both). Two eight-inch cow terrapin. Yolks of four hard-boiled eggs. One- fourth pound of butter. One-half pint of cream. One-half gill of good sheiT}'. Prepare the terrapin by plunging them into boiling water. Boil fifteen minutes. Take them out, when cool rub off the skin from the legs, pry the shells apart, and cut away the meat from the shells. Rub together, to a paste, the yolks of the hard-boiled eggs and the butter. Gradually add to this (stirring constant!}') the cream. Whisk into it the sherry. Pour this mixture into the chafing dish. Stir while it is warming; add the terrapin when quite hot. Simmer all together for a few moments and serve. PIGS IN BLANKETS (Blazer). One pint oysters. One-half pound nice bacon. Toast. Drain and wipe nice, large oysters. Cut bacon in thin slices, and put one oyster in each slice of bacon, fastening together with toothpicks. Cook in hot blazer until bacon is crisp, and serve on round pieces of toast. CREAIvI OF TOMATO SOUP (Both). Two cups of white sauce. One quart of tomato juice. One teaspoonful of butter. .Salt. A little paprika. CHAFING DISH RECIPES 265 Make a white sauce, add the tomato juice and seasoning. Serve hot with croutons or saltines. PAN ROAST (Blazer). One dozen large oysters. One-half pint of oyster liquor. One table- spoonful of butter. Salt and pepper. Melt the butter in the chafing dish, and as it creams add the oysters, liquor, salt and pepper. Cover and cook about two minutes. Put six of the oysters on a thin slice of toast, with sufficient liquor to moisten the toast, and serve. STEWED SOFT CLAMS (Blazer). One-half dozen large soft clams. One teaspoonful of butter. One-half pint of boiled milk. One spoonful of cracker dust. Salt and a dash of cayenne pepper. Trim the rough parts from the clams. Put the butter in the chafing dish and when quite hot add the boiled milk, cracker dust, salt and pepper. Simmer three minutes. STEWED OYSTERS (Both). Two dozen good-sized oysters. One and one-half pints of milk. Butter the size of a walnut. One-half teaspoonful of salt

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