Lobster Sausages
From Modern cookery, in all its branches, 1884
Serves 4
Avoid high heat to maintain quality.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 107. The excerpt below is the record exactly as published.
LOBSTER SAUSAGES. Let the fish be pounded as for the cutlets above or for boudineties , but mix half or more of the coral with the flesh of the lobsters
Cook this with the app: pantry check, scaling, and the assistant.