Tinned Lobster Scalloped

Ingredients

• 2 table-spoonfuls of flour
• 1 teacupful of boiling water
• 1 table-spoonful of butter
• 1 teaspoonful of anchovy essence
• 1 pinch of cayenne pepper
• the Lobster
• thick layer of breadcrumbs

Method

1. 1

   Stir flour into a basin, gradually add lobster liquor and boiling water, then add butter and stir until thick.

2. 2

   Flavour with anchovy essence and cayenne, add lobster, butter a baking dish, layer breadcrumbs, pour in lobster mixture, top with breadcrumbs, and bake until browned.

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 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

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