Tinned Lobster Soup

Ingredients

• a tin of Lobster
• 2oz. of butter
• 1 teacupful of flour
• 2qts. of hot stock
• with a little cayenne
• the strained juice of a lemon

Method

1. 1

   Pound the lobster and pass through a sieve.

2. 2

   Melt butter with flour, stir until mixed, then gradually add hot stock.

3. 3

   Add lobster, cayenne, and lemon juice, boil, and serve with toast sippets.

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 Soup. — Empty a tin of Lobster into a mortar, pound, and pass it through a sieve. Put 2oz. of butter hi a saucepan with 1 teacupful of flour, stir it over the fire till well mixed, then pour in, gradually at first, 2qts. of hot stock. Put in the Lobster, with a little cayenne and the strained juice of a lemon

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