Lobster Salad

Ingredients

• Open a can of lobsters
• six heads of celery
• a teaspoonful of mustard
• a table-spoonful of butter
• a quarter of a teaspoonful of Cayenne pepper
• a gill of vinegar
• the mashed yolks of three eggs

Method

1. 1

   Chop lobster meat and celery.

2. 2

   Mix mustard with water to a paste, then add butter, Cayenne, vinegar, and egg yolks.

3. 3

   Garnish with celery tops and sliced hard-boiled egg.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 75. The excerpt below is the record exactly as published.

a gill of vinegar, a gill of made mustard, a amall teaspoonful of red pepper, and a large one of salt ; chop up into pieces the same size as your chicken as much cel- ery, or celery and lettuce mixed, as will make a quantity equal in bulk to the fowl. In the depth of winter, if neither celery nor lettuce are procurable, chop up a bleached head of cabbage, and use a teaspoonful of bruised celery-seed as a substitute for the usual vegetables re- quired. Do not mix your salad long before it is needed, if you can help it. Add the vegetables to the fowl, pour over the salad dressing, and stir thoroughly with a wooden fork and spoon ; garnish with rings of white of egg and VIMGINIA VOO^EMT-BOOK. 155 green celery-leaves. Setve either ih a regular china salad- dish or glass bowl. LOB8TBB SiJLAD. Open a can of lobsters, skim off all the oil on the sur- face, and chop the meat up on a flat dish. Prepare in the same way six heads of celery ; mix a teaspoonf ul of mus- tard into a smooth paste with a little water ; add a table- spoonful of butter creamed, a quarter of a teaspoonf ul of Cayenne pepper, a gill of vinegar, and the mashed yolks of thtee eggs ; garnish with the green tops of celery and a hard-boUed egg cut into thin rings. Cold SijAw, No* 1. Four eggs broken raw and beaten very light ; then stir in one teaspoonful and a half of mustard, one of bruised celery-seed, half a one of turmeric, and half a cup of sugar. Pour one pint of boiling vinegar on the eggs, and stir 'oefty rapidly ; then return it to the fire and boil, stir- ling all the while, until it thickens to the consistency of custard. Meanwhile, have a large head of cabbage sliced up as fine as possible, and sprinkled Well with pepper and salt. The above quantity of dressing is sufficient fof two dishes — ^made on Saturday, for instance, to last over Sun- day. The second day freshen the appearance of the dish by boiling an egg hard, cutting it in thin slices, and gar- nishing with it. CoMJ Slaw, No. 2. Select the finest heads of bleached cabbage — ^that is to say, those that are firmest and most compact of the more delicate varieties; cut up enough into shreds to fill a large vegetable-dish of salad-bowl — the number of heads to be regulated by the site of the cabbage and the quan* 156 VIRGINIA COOKERJBOOK. tity required ; shave very fine, and after that chop up — the more thoroughly the better. Boil four eggs until hard; mix the yolks smoothly with a little cold water, and gradually add to them a cup of sweet cream, two table-spoonfuls of mixed mustard, one heaping table- spoonful of sugar, a teaspoonful of salt, a quarter of a pound of butter, and a little pepper, if you choose. Place all these ingredients, mixed together in a small stewpan, over the fire ; put the cabbage in the dish in which it is to be served ; let the sauce come to a boil ; pour it hot over the cabbage, and, lastly, add half a teacupful of good vinegar. N.B. — ^This recipe is famed for its excellence, but for most families it would be an extravagance to make more than half the quantity reconunended here. Hot Slaw With a sharp knife cut up nicely a firm head of cab- bage ; sprinkle it with as much pepper and salt as you think necessary — half a teaspoonful of pepper, and a whole one of salt, would be sufficient for the average taste ; beat up the yolk of one e^^ ; add a lump of butter the size of a walnut, a gill of cream, the same quantity of vinegar, a table-spoonful of sugar, an even teaspoonful of mustard, and a pinch of bruised celery -seed. Heat these condiments mixed together in a tin cup; put the slaw into a skillet, and pour the dressing upon it boiling hot ; stir it till well mixed and the cabbage slightly cod- dled ; then send it to table hot, and it is one of the most popular of dishes. Sauce for Salmon or Lobster. Mash the yolks of three hard-boiled eggs in two table- spoonfuls of vinegar, one of made mustard, half a teacup- VIRQINIA COOKERY-BOOK, 157 ful of sweet-oil, half a teacupfal of walnut or mushroom catsup, a teaspoonf ul of salt, and a sprinkling of Cay- enne pepper. All around the edges of a flat dish place fine lettuce-leaves ; heap up the salad in the centre, and garnish with sliced hard-boiled eggs. To Dbess Lettuce without Oil. Mash smooth a hard-boiled egg, with an even teaspoon- ful of salt and half a teaspoonful of mustard

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