(4) Cut the thick part of the large claws and the tails
of two medium-sized raw Lobsters into pieces. Put a
chopped onion in a stewpan with a little butter, and fry
till nicely coloured, then put in the pieces of Lobster and
fry them for a few minutes ; sprinkle over 2 table-spoonfuls
of curry powder, season to taste, pour in broth to half
their height, put the lid on the stewpan, and boil till the
liquid is reduced to half its original quantity. Cut into
fine shreds sufficient cocoa-nut to fill a teacup, put it in
with the Lobster, also some of the cocoa-nut milk, stir the
curry over the fire for two or three minutes, then take it
off, thicken with a liaison of three yolks of eggs, beaten
in a little thick cream, and strain the juice of two
lemons in with it. Turn all on to a hot dish, garnish
with sippets of toast, and serve with a separate dish of plain
boiled rice. The rice should be well washed before boiling.
(5) Pick the meat out of the shells of the Lobster and
cut it into nice-sized pieces ; peel and slice two onions,
put them in a stewpan with a lump of butter, and fry
Lobster — continued.
until lightly browned ; then dredge in 1 table-spoonful each
of curry powder and flour, stir until well mixed, adding
more butter if necessary, pour in 1 pint of good gravy,
put in the coral of the Lobster, pounded, and let the whole
simmer for half-an-hour, stirring often. Afterwards strain
the liquor through a fine hair sieve into a clean stewpan,
put in the pieces of Lobster with the juice of one lemon
and salt to taste, and simmer gently for half-an-hour longer.
At the end of that time, stir in 4 teacupful of thick cream,
turn the Lobster on to a hot dish, garnish with a border
of plain boiled rice, and serve.
(6) Finely chop an onion, put it into a small saucepan
together with 1 heaped table-spoonful of chopped thyme
and parsley mixed, 1 table-spoonful of hot water, and Hoz.
of butter. Cover the saucepan, and when the contents
begin to simmer add | pint of strong veal or chicken broth,
let this boil for five minutes, and then strain ; mix with
it 1 table-spoonful each of cornflour and curry powder, put
it over the fire and boil for ten minutes, stirring frequently.
After it has boiled, stir in 1 teaspoonful of anchovy sauce,
all the meat of a large Lobster minced rather fine,
and lastly the strained juice of one lemon ; then cover the
saucepan, and put it into a large pan of boiling water over
the fire for ten minutes, stir occasionally, but do not
let the curry boil after the Lobster is in. Serve it in a
deep dish with some very thin slices of hot buttered toast
and pieces of lemon in a separate dish. ✪ Lobster Curry
Page 359 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4) Cut the thick part of the large claws and the tails of two medium-sized raw Lobsters into pieces. Put a chopped onion in a stewpan with a little butter, and fry till nicely coloured, then put in the pieces of Lobster and fry them for a few minutes ; sprinkle over 2 table-spoonfuls of curry powder, season to taste, pour in broth to half their height, put the lid on the stewpan, and boil till the liquid is reduced to half its original quantity. Cut into fine shreds sufficient cocoa-nut to fill a teacup, put it in with the Lobster, also some of the cocoa-nut milk, stir the curry over the fire for two or three minutes, then take it off, thicken with a liaison of three yolks of eggs, beaten in a little thick cream, and strain the juice of two lemons in with it. Turn all on to a hot dish, garnish with sippets of toast, and serve with a separate dish of plain boiled rice. The rice should be well washed before boiling.
(5) Pick the meat out of the shells of the Lobster and cut it into nice-sized pieces ; peel and slice two onions, put them in a stewpan with a lump of butter, and fry
Lobster — continued.
until lightly browned ; then dredge in 1 table-spoonful each of curry powder and flour, stir until well mixed, adding more butter if necessary, pour in 1 pint of good gravy, put in the coral of the Lobster, pounded, and let the whole simmer for half-an-hour, stirring often. Afterwards strain the liquor through a fine hair sieve into a clean stewpan, put in the pieces of Lobster with the juice of one lemon and salt to taste, and simmer gently for half-an-hour longer. At the end of that time, stir in ½ teacupful of thick cream, turn the Lobster on to a hot dish, garnish with a border of plain boiled rice, and serve.
(6) Finely chop an onion, put it into a small saucepan together with 1 heaped table-spoonful of chopped thyme and parsley mixed, 1 table-spoonful of hot water, and ½ oz. of butter. Cover the saucepan, and when the contents begin to simmer add | pint of strong veal or chicken broth, let this boil for five minutes, and then strain ; mix with it 1 table-spoonful each of cornflour and curry powder, put it over the fire and boil for ten minutes, stirring frequently. After it has boiled, stir in 1 teaspoonful of anchovy sauce, all the meat of a large Lobster minced rather fine, and lastly the strained juice of one lemon ; then cover the saucepan, and put it into a large pan of boiling water over the fire for ten minutes, stir occasionally, but do not let the curry boil after the Lobster is in. Serve it in a deep dish with some very thin slices of hot buttered toast and pieces of lemon in a separate dish.
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Lobster Curry