pescatariannut-freeegg-freesoy-free
Lobster Toast
From The encyclopaedia of practical cookery, 1892
Serves 1
Toast should be cut into squares and crusts removed.
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 387. The excerpt below is the record exactly as published.
Lobster Toast. — (1) Pick all the meat from the shell of a nice large Lobster and chop it finely ; work 2 or 3 table- spoonfuls of cream in with loz. of butter, then mix it with the chopped Lobster, adding a boned, washed, and chopped anchovy, and salt and pepper to taste. Work the whole together with the blade of a knife until thoroughly in- corporated, then mix in lightly 2 or 3 table spoonfuls of washed and chopped watercress. Cut some slices of bread about Jin. in thickness, trim off all the crusts, and toast them ; cut them into squares, butter them, and spread some of the Lobster mixture over each square. Strew finely- grated breadcrumbs over, and put them into a brisk oven for a few minutes. Spread a folded napkin
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