pescatariannut-freeegg-freesoy-free
Lobster Stew
From The encyclopaedia of practical cookery, 1892
Serves 3
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 392. The excerpt below is the record exactly as published.
a large Lobster, or two small ones, cut it up, and put it into a stewpan with a small quantity of water and ^ pint of sherry ; season mode- rately with powdered allspice, mixed mustard, and a small quantity of cayenne, and let it simmer gently until tender. When the Lobster is cooked, put a small lump of butter that has been kneaded with flour
Cook this with the app: pantry check, scaling, and the assistant.