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Nevada Lobster Cutlets
From The complete cook book, 1900
Serves 2
Serve with Bechamel sauce.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 65. The excerpt below is the record exactly as published.
NEVADA LOBSTER CUTLETS. Pick the meat from the shell of a boiled lobster and pound in a mortar with one tablespoonful of butter; salt and pepper to taste
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