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Lobster Patties
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 41. The excerpt below is the record exactly as published.
salt to taste. Return to fire and stir long enough to well set the eggs. Butter plat- ter on which to spread the mixture one-half inch deep. When cold press in the shape of chops. Bread crumb, egg and bread crumb again and fry in boiling lard. Stick a claw in each chop when cooked. LOBSTER PATTIES. Miss Rita Gray, New York. Pick meat from a boiled lobster and cut in dice, place it in saucepan with salt and pepper to taste and a small quantity of grated nutmeg, moisten with half tablespoonful of vinegar and one teaspoonful of sherry. Stir it over the fire until hot, then dredge lightly with flour to thicken, add two ounces of butter and a teacup- ful of cre
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