The encyclopaedia of practical cookery

(7) Put 3oz. or 4oz. of butter into a saucepan over the fire, shake about till it begins to colour, then put into it the meat of a Lobster picked from the shell and chopped small, and fry till evenly browned. Then take out, and fry in the same butter three good-sized onions chopped fine ; when they begin to get tender, pour in 1 pint of good gravy, and either 1 table-spoonful of lemon-juice, or a large sour baking apple, peeled, cored, and sliced. Add also the heart of a small cabbage, and the hearts of two or three lettuces cut in fine shreds, a couple of tomatoes with all the seeds picked out, and three or four small pickled gherkins. Stew all these to a thick pulp ; should it get too dry stir in a little more gravy. Mix in 1 teaspoonful of salt, 2 teaspoonfuls of flour, and 3 teaspoonfuls of curry powder, put in the fish, and simmer for forty-five minutes or an hour. Serve on a hot dish with a border of boiled rice round it. Devilled Lobster. — (1) Open two Lobsters each weighing about 24lb., pick out the meat and cut it up rather fine. In opening be careful not to break the body or tail shells ; wash these shells, wipe diy, and place them in the form of a boat so that they may hold the prepared meat. Put 1 pint of cream on to boil. Mix 2 table-spoonfuls each of butter and flour, 1 table-spoonful of mustard, and a little pepper all together, and add 3 table-spoonfuls of the boiling cream. Stir all into the remaining cream, and cook for two minutes. Add the Lobster, a little salt and pepper, and boil for one minute. Fill the shells with the mixture, and place them on a baking-sheet with ashes to keep them in position. Cover with 1 pint of breadcrumbs, and brown in a hot oven for twenty minutes. Serve on a long narrow dish, the body in the centre, the tails at either end. Garnish with parsley. (2) Take all the meat from a large Lobster, breaking the shell as small as possible. Pound the coral in a mortar, together with the yolks of two hard-boiled eggs, or rub to a smooth paste with the back of a wooden spoon. Mince the meat fine, stir into it nearly |lb. of butter well softened in front of the fire, a seasoning of cayenne pepper and salt, 1 teaspoonful of made mustard and the paste of coral-and-eggs. Put the mixture into a saucepan over the fire, and stir till smoking hot. Have the shell ready washed in hot water, dried and warmed, and serve the devilled Lobster in it as hot as possible. (3) Cut into dice 2 breakfast-cupfuls of Lobster, season with a little salt, pepper, cayenne, chopped parsley, onionjuice, mustard, and Worcestershire sauce, and mix in 1 teacupful of cream sauce. Fill the body-shells of two Lobsters with this mixture, put the two shells together on a dish with the tail ends out, to look like a canoe. Cover the meat with cracker crumbs moistened with melted butter, For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. Lobster — continued. and bake till the crumbs are brown. Before serving lay the small claws over the sides to represent oars. Garnish Fig. 1084. Devilled Lobster. both ends of the canoe with sprays of parsley (see Fig. 1084).