Stewed Lobster

Ingredients

• the meat of boiled lobster
• three tablespoons of butter
• a tablespoon of cayenne pepper
• two blades of mace
• a little salt
• a couple of tablespoonsful of boiling water

Method

1. 1

   Cut lobster into small pieces, mix with butter, cayenne, mace, salt, and water.

2. 2

   Stew gently for about ten minutes and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 47. The excerpt below is the record exactly as published.

the meat of boiled lobster, put it in a stew- pan with butter the size of an egg for one large lobster, a heap tng teaspoonful of flour, and a little salt and pepper; mix well together over the fire until the butter is melted, then add a ooffeeoup of cream, with the yolk of an egg beaten in it, and give one boil up ; butter a scallop-shell or deep dish, sprinkle with finely-grated breAd crumbs, pour in ike lobster, spread bread SHELL FISH. 97 oriimbs orer tlie top, season with pepper and salt, and strew ovef a few little pieees of butter, and bake twenty minutes or half ao hour in a quick oven. 01am Chowder. Gut three-quarters of a pound of pickled pork into thin slices and fsj them rather crisp ; drain the liquor from about one hun» dred and fifty little soft-shelled clams, which have been opened raw, place a couple of slices of the pork in the bottom of a pot, lay on them a layer of the clams, on these put a couple of slices of onion, season with pepper, and scatter lumps of butter over the top, on this put a layer of water crackers which have been partially soaked, then a couple more slices of the pork, a layer of clams, two more slices of onion, pepper, plenty of butter, another layer of crackers, and so on until all are in ; cover the top with crackers, scatter lumps of butter over them and a very little salt and pepper ; mix two tablespoonsM of flour to a smooth paste with a little cold water, stir it in the dam-juice, add as much water as you have juice, pour this over the top of the chowder, cover closely, set it in a hot oven and bake an hour * Devilled Lobster. Take the meat from a cold, boiled lobster, cut it in small pieces, add the yolks of three hard-boiled eggs chopped fine, a little mustard, salt, and cayenne pepper; butter a scallop-dish, put in the lobster, cover the top with finely-grated bread crumbS| moisten vrith two tablespoons of cream, cover thickly with little pieces of butter, and bake half an hour in a quick oven. Soft Shell Crabs. Take out the sand-bags, trim the spongy parts from the sides and legs, melt in a stew-pan sufficient butter and lard mixed to float them, when boiling hot drop in the crabs and fry a light orown, sprinkle a little pepper and salt over them and serve. * Stewed Clanu. For a hundred little sand clams or soft-shelled elams ; open them raw the same as an oyster, or what is better procure them 7 W CO OKER T FR OM EXPERIENCE. optned, put them in a etdlender to drain, boil a pint of nob new milk, rub a quarter of a pound of butter to a paste with a heaping tablespoon of flour, stir it in the boiling milk, add the juioe of the olams, pepper and salt to your taste, and a blade of maoe, when boiling hot, stir in the clams, oook five minotea and serve. * Scalloped Clams. Wash the clams very clean, put them in a dripping-pan and set them in a hot oven, when the shells open, take them oat, save the liquor which has run from them, take the clams out of the shells, and chop them very small in a wooden bowl, take half a teacup of the juice, and the same quantity of cream or rich milk, beat up the yolks of two eggs and mix with the cream and juice, add a teaspoonfnl of mixed mustard, and a little black pepper ; the clams need no salt ; mix this well through the chopped clams, butter a scallop-shell or deep dish, scatter bread crumbs over the bottom, pour in the clams, cover the top thickly with bread crumbs at least half an inch deep, put pieces of butter thickly over the top, a little pepper and salt, and bake in a hot oven nearly three quarters of an hour. This sea- soning is for fifty large clams. Clam Fritters. Make a batter with three eggs, a pint of milk, and five heap- ing tablespoonsful of flour; beat the eggs, add the flour gradu- ally with the milk, beat until perfectly smooth : chop twenty-five olams, drain the juice off, and stir them in, fry in boiling lard| drop a spoimful at a time, and turn when brown. * Scallopa. Dip them in beaten yolks of egg, roll them in oraeker dust which you have seasoned with pepper and salt, and fry them in boiling lard, suflicient to cover them ; when brown they are done. * Stewed Lobster. Out Ike meat cf boiled lobster in small pieoea, bvt do Mi ih(^ ill pat it in a stew-pan with (if on? lobster) three nimoai ef SHELL FISH. 9U butter, a B&.t8poon of cayenne pepper, two blades of maoe, a little salt, and a couple of tablespoonsfhl of boiling water, stew about ten minutes very gently, and serve* * To Dress Terrapins, Vo. 1. Have ready a pot of boiling water ; drop the terrapins in the water alive, and if they are large, boil them an hour and a half, or two hours, or until you can pull the skin from the legs ; if small, they will not take so long : when they are cold, take off the shells, pull out the claws, open the body, and take out very oarefuUy the sand-bag and gall, without breaking the latter ; cut off the heads, the remainder of the terrapin with the intes- tines are to be used, cut all into small pieces, and put it in a stew-pan, and for three large terrapins, allow three quarters of a pound of fresh butter, half a coffeecup of rich cream, with the yolks of two eggs beaten in it, half a saltspoon of cayenne pep- per, a saltspoonful of salt, a little black pepper, two blades of mace

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