Scalloped Kreeft

Ingredients

• 3 lbs. kreeft
• 1/2 pint milk
• A little blade of mace
• 2 ozs. butter
• 1 tablespoonful fine flour
• same of chopped parsley
• 1/2 cup stale bread-crumbs
• 1/2 teaspoonful or less of cayenne
• 1 teaspoonful of salt

Method

1. 1

   Let the milk boil, rub the flour and butter together and stir into the boiling milk, let it boil up nice and smooth for a sauce.

2. 2

   Boil the lobster, open and cut the meat into dice-shaped pieces.

3. 3

   Put a layer of the white sauce at the bottom of the baking-dish— then a layer of lobster seasoned with salt and cayenne, and a sprinkling of parsley and bread-crumbs, adding sauce and lobster alternately till the dish is filled; the last layer should be white sauce, sprinkled with bread-crumbs and a little melted butter on the top.

4. 4

   Put in a quick oven to brown and get thoroughly warm.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 24. The excerpt below is the record exactly as published.

Scalloped Kreeft. — 3 lbs. kreeft. \ pint milk. A little blade of mace boiled in the milk. 2 ozs. butter. 47 Jan. SCALLOPED KREEPT. SHEEP’S HEARTS I tablespoonful fine flour, and same of chopped parsley. \ cup stale bread-crumbs. ^ teaspoonful or less of cayenne. I teaspoonful of salt.

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