Lobster Pie

Ingredients

• two medium-sized, freshly-boiled lobsters
• a quarter of a pint of water
• three spoonfuls of vinegar
• half a tea-spoonful of salt
• pepper
• a quarter of a tea-spoonful of pounded mace
• an ounce of butter
• good puff paste

Method

1. 1

   Pick lobster meat into small pieces.

2. 2

   Bruise shells and spawn, simmer with water, vinegar, salt, pepper, and mace.

3. 3

   Strain and thicken gravy with butter and flour.

4. 4

   Line pie-dish with puff paste, add lobster, pour gravy, and cover.

5. 5

   Bake until done.

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 Pie. — Pick the meat from two medium-sized, freshly-boiled lobsters, and cut it into small, neat pieces. Bruise the shells and spa^vn in a mortar, and put them into a stewpan with a quarter of a pint of water, three spoonfuls of vinegar, half a tea-spoonful of salt and pepper, and a quarter of a tea-spoonful of pounded mace. Simmer gently until the goodness is extracted, then strain the gravy, thicken it with an ounce of butter rolled in flour, and let it boil again. Line the edges of the pie-dish with good puff paste

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