pescatariannut-freesoy-free
Stewed Lobster
From Virginia Cookery-book, 1884
Serves 4
Only needs to boil once.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 38. The excerpt below is the record exactly as published.
Stewed Lobsteb. Take four lobsters weighing from one-half to three-quar- ters of a pound each, boil half an hour, pick out the meat, excluding the fat and red parts, chop very fine, and when ready for breakfast put it into a saucepan, with a teacup- ful of grated bread-crumbs, a lump of butter the size of an eggy salt, half a teacupf ul of milk (mace, if you like its flavor), with as much Cayenne pepper
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