Lobster Sausages
From Cassell's dictionary of cookery, 1892
Serves 2
Preparation time is a quarter of an hour. Serves half a dozen.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 864. The excerpt below is the record exactly as published.
Lobster Sausages. — Pick the flesh from a medium-sized freshly-boiled hen lobster. Mince it finely, and pound it in a mortar with two ounces of fresh butter, a httle salt, cayenne, and pounded mace, and half of the coral
Cook this with the app: pantry check, scaling, and the assistant.