Stewed Lobsters

Ingredients

• four small freshly-boiled Lobsters
• J pint of melted meat glaze
• 2 table-spoonfuls of Madeira
• 3 table-spoonfuls of breadcrumbs
• 6 table-spoonfuls of butter
• a point of cayenne
• a little chopped parsley
• 2 taLle-spoonfuls of vinegar

Method

1. 1

   Cut the claws from the lobsters, split them, and arrange the meat on a hot dish.

2. 2

   Boil melted meat glaze with Madeira, then mix breadcrumbs, butter, parsley, and cayenne.

3. 3

   Thicken the glaze with this mixture and add the creamy part from the lobster.

4. 4

   Pour over the lobster and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 390. The excerpt below is the record exactly as published.

Stewed Lobsters. — (1) Cut the claws from the bodies of four small freshly-boiled Lobsters, and split them in two length- wise; pick the meat from the tails, trim it, and arrange the pieces in a circle on a hot dish, placing the claws in the centre. Put J pint of melted meat glaze in a small saucepan -with 2 table-spoonfuls of Madeira, boil, then move the saucepan to the side of the fire. Mix 3 table- spoonfuls of breadcrumbs with 6 table-spoonfuls of butter, a little chopped parsley, and a point of cayenne. Add this by degrees to the meat-glaze mixture, so as to thicken it ; mix with this the creamy part that is taken from the body of the Lobster, pounded, passed through a sieve a d For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 881 Lobster — continued. worked up with 2 taLle-spoonfuls of vinegar

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