Lobster, Stewed

Ingredients

• a medium-sized freshly-boiled lobster
• half a salt-spoonful of salt
• half a salt-spoonful of pepper
• half a grain of cayenne
• two ounces of fresh butter
• a tea-spoonful of mustard
• a dessert-spoonful of vinegar
• a glassful of light wine

Method

1. 1

   Pick the lobster meat, cut into dice, and place in a stewpan with salt, pepper, cayenne, butter, mustard, and vinegar.

2. 2

   Stew gently for 5-6 minutes, add wine, simmer for 2-3 minutes longer, and serve garnished with parsley and lemon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 865. The excerpt below is the record exactly as published.

a medium-sized freshly-boiled lobster, cut it into small squares, and put it aside until wanted. Dissolve two ovmces of fresh butter in a stew- pan, put in with it a carrot, an onion, four sticks of celery, and three shallots, aU sliced, together with a liunch of parsley, a small sprig of thyme, and a piece of lemon-rind. Turn these about in the butter for four- or five minutes, then mix well -with them six ounces of rice flour, add gradually three pints of good stock, and the bruised shell of the lobster. Simmer gently for three-quarters of an hour. When the soup is on the pomt of boiling, stir in with LOB ( 391 ) LOV it the spawn, which has been well bruised in a mortar. Strain the soup thi-ough a tamis, return it again to the pan, and skim it thoroug•hlJ^ Add a glass of light wine, half a tea-spoonful of the essence of anchovy, a tea- spoonful of good store sauce, a tea-spoonful of stoined lemon- juice, a little cayenne, and, if required, a pinch of salt. Fry some small quenelles {see Lobster Quenelles), put them into the tureen with the pieces of lobster meat, pour on the soup, and serve immediately. Probable cost, 2s. (id. Sufficient for fi\e or six persons. Lobster Soup, with Milk.— Prepare the meat of the lobster as in the last recipe. Cut it very small, and mix with it the crumb of a French roll, finely grated. Put a pint and a half of milk and half a pint of water in a stewpan, season it with a dessert-spoonful of salt and a salt-spoonful of pepper ; put into it, when boil- ing, the lobster, the French roll, and thi-ee ounces of fresh butter. Simmer gently for half an houi', and serve. Probable cost, 2s. Sufficient for six or seven persons. Lobster, Stewed. — Pick the meat care- fully from a medium-sized freshly -boiled lob- ster, cut it into dice, and put it in an enamelled stewiDan, with half a salt-spoonful of salt, half a salt-spoonful of pepper, half a grain of cayenne, two oimces of fresh butter, a tea- spoonful of mustard, and a dessert-sj)Oonful of vinegar. Stew gently for five or six minutes, then add a glassful of light wine

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