Stewed Lobster

Ingredients

• Cut the meat fine
• put it in a small frying-pan with milk enough to nearly cover it
• thicken to a cream with a little corn starch wet with milk
• seasoning with salt, pepper and butter
• Serve on toasted bread laid on a hot platter

Method

1. 1

   Cut the meat fine and put it in a small frying-pan with milk enough to nearly cover it; when the milk boils, thicken to a cream with a little corn starch wet with milk, seasoning with salt, pepper and butter.

2. 2

   Serve on toasted bread laid on a hot platter.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 52. The excerpt below is the record exactly as published.

STEWED LOBSTER. Cut the meat fine and put it in a small frying-pan with milk enough to nearly cover it ; when the milk boils, thicken to a cream with a little corn starch wet with milk, seasoning with salt, pepper and butter. Serve on toasted bread laid on a hot platter

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