Stewed Lobsters and Crabs

Ingredients

• butter
• pepper
• salt
• a little hot water

Method

1. 1

   Mix with butter, pepper, salt, and a little hot water, and boil for one minute.

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 78. The excerpt below is the record exactly as published.

butter, pepper, rait, and a little thyme or sage, or instead of butter a little finely chopped pork. SHELL FISH. While the different kinds of shell fish make many delicious dishes, they are, for some people, very unwholesome, producing violent indi- gestion with often a bright red eruption, and they should therefore be aten with great care, especially in hot weather. \*]2 ON HABITS AND MANNERS. OYSTERS AND CLAMS. Stewed. Put the liquor on the fire by itself ; when it comes to a boil, drop in the oysters or clams, and add at once, starring all the time* milk (in proportion of one cup to a quart of oysters) in which you have mixed smoothly two tablespoonfuls of wheat flour, and one tablespoonful of butter. As soon as this thickens so that the broth is creamy, take from the fire and serve hot. Fried. Roll each oyster or clam in bread or cracker crumbs, or Indian meal, and fry in butter or lard. Scalloped. Small dishes should be used for this : scallop shells themselves being excellent. Roll the oysters or clams in bread crumbs with which you have mixed a little salt and pepper, put them in the dishes or shells, with several small lumps of butter on top of each, and bake in a quick oven. LOBSTERS AND CRABS. Boil till thoroughly done ; take the meat from the shells and eat cold, stewed, pickled or scalloped. Stewed. Mix with butter, pepper, salt and a little hot water

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