Tinned Lobster Cakes

Ingredients

• lib. of Tinned Lobster
• 1 breakfast-cupful of cold boiled potatoes
• 1 teaspoonful of sugar
• saltspoonful each of ground mace
• and nutmeg
• and salt and pepper to taste
• 1 breakfast-cupful of breadcrumbs
• seasoned with chopped parsley
• 2 or 3 table-spoonfuls of warmed butter

Method

1. 1

   Pound the lobster with cold boiled potatoes, sugar, mace, nutmeg, salt, and pepper.

2. 2

   Mould into flat cakes, coat with seasoned breadcrumbs, and fry in boiling butter until browned.

3. 3

   Prepare a sauce with lobster liquor, milk, anchovy sauce, and butter kneaded with flour, season, and serve with the cakes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 393. The excerpt below is the record exactly as published.

Tinned-Lobster Cakes. — Put lib. of Tinned Lobster into a mortar with 1 breakfast-cupful of cold boiled potatoes, 1 teaspoon ful of sugar, \ saltspoonful each of ground mace and nutmeg, and salt and pepper to taste. Pound the mixture well, divide it into small quantities, and with floured hands mould them into flat cakes. Season 1 break- fast-cupful of breadcrumbs with chopped parsley, salt, and pepper. Brush the cakes over with a paste-brush dipped in beaten egg, then roll them in the seasoned breadcrumbs, giving a good coating; put a lump of butter into a frying- pan, place it over the fire until boiling, then put in the cakes, and fry on both sides until nicely browned. As each lot of cakes are cooked, place them on paper near the fire to drain. Put the liquor of the Lobster into a stew- pan, mix with it 1 teacupful of milk, 1 table-spoonful of anchovy sauce, and loz. of butter that has been kneaded with 1 table-spoonful of flour. Season the sauce with pepper, and stir it over the fire until thick and boiling. Arrange the cakes on a hot dish, garnish with fried parsley, pom- round the sauce, and serve. Turned salmon can be served in the same way. Tinned Lobster Scalloped. — (1) Tut 2 table-spoonfuls of flour into a basin, and stir in gradually the strained liquor from a tin of Lobster and 1 teacupful of boiling water. Turn it into a saucepan, add 1 table-spoonful of butter, and stir over the fire till thick. Flavour the sauce with 1 teaspoonful of anchovy essence and 1 pinch of cayenne pepper, put in the Lobster, first looking it over to pick out any pieces of shell or cartilage. Butter a tin baking- dish, put hi a thick layer of breadcrumbs, pour in the Lobster preparation, sprinkle thickly with breadcrumbs, place several little bits of butter about, and bake in a quick oven for fifteen minutes. At the end of that time, take it out, and if not sufficiently coloured brown it with a salamander. Stand the tin dish on another, and serve the Lobster while hot. (2) Strain the liquor from a tin of Lobster into a basin, and mix with it 1 teacupful of breadcrumbs, \ teacupful of milk, 1 table-spoonful each of oil and vinegar, pepper and salt to taste, and a few drops of essence of anchovies. Stir the above ingredients until thoroughly mixed. Butter a pie-dish, strew it thickly with sifted breadcrumbs, then put in the flesh of the Lobster, spread the crumb mixture over it, cover with a thin sprinkling of dry crumbs, baste it with 2 or 3 table-spoonfuls of warmed butter

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