Potted Lobster (Another Way)

Ingredients

• a medium-sized, freshly-boiled hen lobster
• a table-spoonful of it
• the same seasoning as in the last recipe

Method

1. 1

   Tear lobster meat into flakes and pound with soft parts and spawn.

2. 2

   Layer in jars and cover with clarified butter.

3. 3

   This method improves appearance but reduces shelf life.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 860. The excerpt below is the record exactly as published.

a medium-sized, freshly-boiled hen lobster, pound it with the spawn thoroughly in a mortar, and mix with it the soaked crumb, and the well-beaten yolks of tlrree fresh eggs. Season with pepper, salt, and pounded mace. Just before boiling the mixture, add a whole &^^, which has been well whisked. Line a plain round mould with some thin slices of ham, fat and lean together, pour in the mixtui-e, and boil until it is done enough. Send lobster sauce to table with it. Time to boil, an hoirr and twenty minutes. Probable cost of lobster. Is. 6d. and upwards. Sufficient for six or seven persons. Lobster Patties. — Take a medium-sized, freshly-boiled hen lobster, pick out the meat from the tail and claws, mince it finely, and put it into a stewpan with a dessert-spoonful of the spawn, pounded and sifted, an ounce of butter, a tea-spoonful of cream, a tea-spoonful of veal jelly, haK a tea-spoonful of the essence of anchovies, a tea-spoonful of grated lemon- rind, and a little salt, pepper, pounded mace, and cayenne. Stir the mixture over the fire for a few minutes. Line some patty-pans with good puff paste, which has been rolled out a quarter of an inch thick, put a crust of bread into each, to preserve its form, lay on the covers, ornament the edges with the back of a knife, brush them over with yolk of egg, and bake in a quick oven. When the pattie-s are baked, take out the bread, partially fill them with the hot mixture, replace the covers, and serve immediately. Dish them on a neatly- folded napkin. Time, a quarter of an hour to bake the patties, five minutes to stew the mixture. Probable cost, 3d. each. Sufficient for thi-ee dozen patties. Lobster Pie. — Pick the meat from two medium-sized, freshly-boiled lobsters, and cut it into small, neat pieces. Bruise the shells and spa^vn in a mortar, and put them into a stewpan with a quarter of a pint of water, three spoonfuls of vinegar, half a tea-spoonful of salt and pepper, and a quarter of a tea-spoonful of pounded mace. Simmer gently until the goodness is extracted, then strain the gravy, thicken it with an ounce of butter rolled in flour, and let it boil again. Line the edges of the pie-dish with good puff paste, put in the pieces of lobster, strain the gravy over them, and strew some finely-grated bread-crumbs on them ; lay the cover over all, and bake in a moderate oven. \Vhen the paste is done, the pie is ready. Serve either hot or cold. Time to bake, about an hour and a quarter. Probable cost of lobsters. Is. 6d. and upwards. Sufficient for six or eight persons. Lobster, Potted.— Pick out all the meat from a medium-sized, freshly-boiled hen lobster, and pound it and the coral in a mortar to a smooth paste. Mix with it a tea-spoonful of anchovy sauce, a grain of cayenne, half a tea- spoonful of white pepper, the eighth part of a nutmeg, grated, and a quarter of a pound of clarified butter. A few shrimps may be added or not. When thoroughly pounded, press the mixtui-e into jars, and pour cool clarified butter over. When the butter is set the lobster is ready to serve. The white meat of the claws should be pounded apart from the rest. Time, an hour and a half to prepare. Probable cost of lobster, Is. 6d. Sufficient for half a dozen persons. Lobster, Potted (another way). — Pick the meat from a medium-sized, freshly-boiled hen lobster. Tear the white part into flakes with two forks, and pound a table-spoonful of it with the soft parts and the spa-wTi in a mortar. Use the same seasoning as in the last recipe

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