pescatariannut-freeegg-freesoy-free
Tinned Lobster on Toast
From The encyclopaedia of practical cookery, 1892
Serves 1
Can be served without toast, garnished with fried bread.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 394. The excerpt below is the record exactly as published.
Tinned Lobster on Toast. — Put 1 table-spoonful of flour into a stewpan, and mix it until smooth with 1 teacupful of milk ; then pour in the liquor from a tin of Lobster, season to taste with salt and pepper, and stir over the fire until thickened. Turn the Lobster out of the tin into the sauce, and add 1 table-spoonful of essence of anchovies, l table-spoonful of butter, and a few drops of chilli vinegar, and continue stirring the mixture over the fire for ten minutes longer. Cut a few slices of bread
Cook this with the app: pantry check, scaling, and the assistant.