Lobster Ragout

Ingredients

• Remove all the meat from the shell of a large boiled lobster
• Shred two large onions
• in 2 ozs. of butter
• pour into the frying-pan half a pint of soup stock
• seasoned with a teaspoonful of salt
• a pinch of cayenne pepper
• a few blades of mace
• the juice of a large lemon

Method

1. 1

   Remove all the meat from the shell of a large boiled lobster, and cut it into square pieces.

2. 2

   Shred two large onions, and fry brown in 2 ozs. of butter, pour into the frying-pan half a pint of soup stock, seasoned with a teaspoonful of salt, a pinch of cayenne pepper, a few blades of mace, and the juice of a large lemon.

3. 3

   When boiling hot, add the pieces of lobster, stew together five minutes, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 157. The excerpt below is the record exactly as published.

Lobster Ragout. — Remove all the meat from the shell of a large boiled lobster, and cut it into square pieces. Shred two large onions, and fry brown in 2 ozs. of butter, pour into the frying-pan half a pint of soup stock, seasoned with a teaspoonful of salt, a pinch of cayenne pepper, a few blades of mace, and the juice of a large lemon

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