Lobster with Coral

Ingredients

• 2oz. of butter
• J pint of good veal broth
• 1 teaspoonful of chopped parsley
• a wine-glassful of sherry
• the strained juice of half a lemon
• seasoning to taste of cayenne pepper
• seasoning to taste of salt

Method

1. 1

   Rub the coral into the butter warmed before the fire.

2. 2

   Put the meat, when cut up, over the fire in a saucepan with seasoning of cayenne pepper and salt, and veal broth.

3. 3

   Stir until nearly boiling, then add the coral and butter and chopped parsley; continue to stir until nearly boiling again, then add sherry and lemon juice, serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 391. The excerpt below is the record exactly as published.

2oz. of butter warmed before the fire. Put the meat, when cut up, over the fire in a saucepan, with seasoning to taste of cayenne pepper and salt, and J pint of good veal broth. Stir it till very nearly boiling, then add the coral and butter and 1 teaspoonful of chopped parsley; continue to stir till again nearly boiling, then add a wine- glassful of sherry and the strained juice of half a lemon

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