gluten-freenut-freeegg-freesoy-free
Lobster Patties
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three dozen patties.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 860. The excerpt below is the record exactly as published.
Lobster Patties. — Take a medium-sized, freshly-boiled hen lobster, pick out the meat from the tail and claws, mince it finely, and put it into a stewpan with a dessert-spoonful of the spawn, pounded and sifted, an ounce of butter, a tea-spoonful of cream, a tea-spoonful of veal jelly, haK a tea-spoonful of the essence of anchovies, a tea-spoonful of grated lemon- rind, and a little salt, pepper, pounded mace, and cayenne
Cook this with the app: pantry check, scaling, and the assistant.