Lobster Sauce

Ingredients

• an ounce of butter
• half an ounce of flour
• a third of a pint of cold water
• a table-spoonful of cream
• pepper
• salt
• enough lobster butter

Method

1. 1

   Melt butter in a small stewpan, stir in flour to make a smooth paste.

2. 2

   Pour in cold water and stir over heat until thickened.

3. 3

   Add pepper, salt, and cream.

4. 4

   Boil again, then remove from heat and stir in lobster butter.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 170. The excerpt below is the record exactly as published.

Lobster Sauce is wanted, a small hern Lobster or a little Spawn. Fishmongers generally keep the spawn op hand i corked down, and, if asked to do so, will send a little with the fish. A young. Goose. Michaelmas is genei'ally considered the time for geese, but young., or green geese are excellent also at this time of the year, and they are less- si expensive than at Michaelmas. Potatoes ; Lentils ; a tin of Preserved Pine- a apple; two pennyworth of Watercress, half for breakfast; a Dried Had i dock ; two Lettuces ; a half-penny worth of Beetroot, and the same of smal Salad; a small sugar-cured Ham (September 17th). Breakfast. — Pilchards (January 23rd). German Sausage. — TV serve the German sausage, cut it into thin slices, arrange them neatly ) A YEAR'S COOKERY. 21a on a dish, and garnish with parsley. Teacakes (February lath) ; Porridge (January 25th). Luncheon. — Macaroni Cheese (March 20th); Jam and Bread Pudding, Economical (February 23rd). Dinner. — Vermicelli Soup (March 22nd) ; Stewed Ox-tails (May 8th) ; New Potatoes (April 12tli). Greens. — Follow in all respects the directions given for boiling cabbage (June 4th). Cottage Plum Pudding. — Chop very finely six ounces of beef suet, free from skin and sinew. Put it into a bowl, and mix with it a pinch of salt, a quarter of a pound of currants, picked and dried, a quarter of a pound of chopped raisins, two tea-spoonfuls of baking-powder, six ounces of flour, two ounces of stale bread that has been rubbed through a wire sieve, a quarter of a nutmeg grated, and three ounces of moist sugar. Mix the ingredients thoroughly, then make them into a stiff paste with two well-beaten eggs and a little milk. Wring a cloth out of boiling water, flour it well, turn the pudding into it, tie it securely, and leave room for swelling; plunge it into boiling water, and keep boiling for four hours. Half these quantities will be sufficient for a small family. Cheese (June 8th). Things that must not be Forgotten. 1. Make the mayonnaise sauce for to-morrow, if there is none in the house (August 30th); bottle it, and cork it closely. 2. Glaze the beef (March 21st). 3. Soak a cupful of green lentils in water all night. Sunday, June 7th. Breakfast. Dinner. Tea. Supper. Pilchards. Fried Ham. Fried Eggs. Teacakes. Dry Toast. Watercress. Brown and White Bread and Butter. Porridge. Boiled Turbot. Lobster Sauce or Dutch Sauce. Green Goose. Gooseberry Sauce. New Potatoes. Green Lentils. Tinned Pineapple. Cheese. Brown and White Bread and Butter. Apple Jelly. Plain Cake. Pressed Beef. Salad. Red Currant Tart. Cheese. Breakfast. — Pilchards (January 23rd) ; Fried Ham ; for this, take a slice, a third of an inch thick, from the middle of the ham bought yesterday (March 5th) ; Fried Eggs (March 5th) ; Teacakes (February 14th) ; Porridge (January 25th). Dinner. — Boiled Turbot. — Empty and cleanse the fish. To pre¬ pare turbot for boiling, scrape it from tail to head, rub a little salt on, wash it in two or three waters, dry it with a cloth, and rub it over either with lemon-juice or vinegar : this is to make it white. If there are any red spots, rub them with salt and lemon -juice. Leave on the fins, as they, with the gelatinous skin, are considered the 214 A YEAR'S COOKERY. tit-bits. Make a slit through the middle of the dark side of the fish, to keep the white side from breaking. Place the fish on the drainer, and put it in plenty of boiling water, well salted and skimmed. Let it boil, then chaw it back, and simmer very gently till the fish is done enough. A moderate-sized fish will take about twenty minutes. Watch and skim if required. As soon as the fiesh seems to shrink from the bone it is done, and should be taken up immediately, as it will soon spoil. If not wanted immediately, it can be left on the drainer over the kettle, with a cloth laid over it. Serve, the white side up, on a hot dish covered with a napkin, and garnish with parsley and cut lemon ; or, if lobster sauce is served with it, a little lobster coral may be used for garnishing. All fish, with one excep¬ tion, may be boiled according to the directions given here : that is, cleaned, put into boiling salted water, boiled one minute, then drawn back, and simmered gently till done enough. The exception is mackerel, which should be put into warm, not boiling, water, for fear of breaking the skin. Sauces for Turbot. — Lobster, Dutch, anchovy, shrimp, oyster, and maitre d’hotel sauces are all suitable accompaniments to boiled turbot ; the kind should be made to suit taste and convenience. Lobster sauce is perhaps generally preferred ; and, as already stated, a little spawn can frequently be obtained of the fishmonger, for making it. This is not always the case, however, and a mistress who endeavours to provide for the wants of the household with a due regard io economy would perhaps think it extravagant to buy a lobster for no other purpose than to make sauce. From a moderate-sized hen lobster both lobster butter for sauce, and lobster salad might be made. Lobster butter, though best when fresh, will keep for a time, and as lobsters containing coral and spawn cannot always be had, the cook, when she does get any, should make a supply, so that lobster sauce can be made when wanted. Lobster Butter is made with both coral and spawn. The small beads lying under the body of the lobster are spawn, the deep red portions in the neck and down the back are coral. To make lobster butter, put the spawn on a tin and bake it gently for a few minutes, then, pound both seeds and coral in a mortar with about twice the quantity of. butter, and season with cayenne. Be careful to break the seeds. As the butter is precious, care should be taken not to waste even a little bit of it, and therefore the mortar should be carefully scraped out, either with a silver knife or with a piece of raw potato cut into the shape of a wedge. Rub the butter through a hair sieve with the back of a wooden spoon, and it is ready for use. To make Lobster Sauce , melt an ounce of butter in a small stewpan over the fire. Stir in half an ounce of flour, and beat the mixture to a smooth paste with the back of a rvooden spoon. Pour in the third of a pint of cold water, and stir the sauce over the fire till it thickens. Add pepper and salt, and a table-spoonful of cream. Boil the sauce again, take it off the fire, and stir in enough lobster butter

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