Stewed Lobsters
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 44. The excerpt below is the record exactly as published.
Stewed Lobsters. Remove the claws from four or five freshly boiled lobsters and split them in two lengthwise ; pick the meat from the tails to trim it and arrange the pieces in a circle on a hot dish, placing the claws in the center. Put one-fourth pint of melted meat glaze in a small saucepan with two tablespoonfuls of sherry wine; boil, and then move the saucepan to the side of the fire. Mix three tablespoonfuls of bread- crumbs with six tablespoonfuls of butter
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