Stewed Lobsters. — (1) Cut the claws from the bodies of four
small freshly-boiled Lobsters, and split them in two length-
wise; pick the meat from the tails, trim it, and arrange
the pieces in a circle on a hot dish, placing the claws in
the centre. Put J pint of melted meat glaze in a small
saucepan -with 2 table-spoonfuls of Madeira, boil, then
move the saucepan to the side of the fire. Mix 3 table-
spoonfuls of breadcrumbs with 6 table-spoonfuls of butter,
a little chopped parsley, and a point of cayenne. Add this
by degrees to the meat-glaze mixture, so as to thicken it ;
mix with this the creamy part that is taken from the
body of the Lobster, pounded, passed through a sieve a d
For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
881
Lobster — continued.
worked up with 2 taLle-spoonfuls of vinegar✪ Stewed Lobsters. Pour this
sauce over the Lobster, and serve at once. See Pig. 1098.
Fig. 1098. Stewed Lobsters.
(2) Put a chopped onion, carrot, and piece of celery- root
into a stewpan with a little chopped bacon and ham, fry
them, then add a clove of garlic, a bunch of sweet herbs
(see Herbs) and parsley, a sprinkling of pepper and a few
cloves, pour in 1 pint of white wine, and boil for a few
minutes. Cut two middling-sized raw Lobsters across in
pieces ; put them and the large part of the claws in with
the other ingredients, place the cover on the stewpan, and
let the contents boil for twelve minutes. Take the Lobsters
out, and arrange on a hot dish. Strain the cooking-liquor,
and pour it into a small stewpan ; stir in a roux made
of butter and flour kneaded together, add a little meat
glaze, the strained juice of two lemons, 1 pinch of chopped
parsley, and a little cayenne pepper. Stir it over the lire
for a few minutes, then take it off, stir in a little Lobster
butter, pour it over the Lobster, and serve at once.
(3) Choose one large or two small Lobsters, and pick
the meat out of the shells in large pieces. Put the shells
in a saucepan with 1 pint of water, a blade of mace, and
some peppercorns, and boil for half-an-hour. Mix the coral
and the rich part of the Lobster with 1 teacupful of butter
sauce, 2 table-spoonfuls of Madeira, and the strained juice
of half a lemon. Strain the liquor in which the shells
were boiled, mix it with the coral, &c., put it in the
saucepan again, add the picked meat of the Lobster, stir
it over the lire till boiling, then turn it on a hot dish,
and serve.
(4) Heat 2 table-spoonfuls of butter, and when hot, add
2 table-spoonfuls of diy flour ; stir until perfectly smooth,
then pour in gradually 1 pint of stock, stirring all the time.
Season to taste, add 241b. of Lobster-meat, heat thoroughly,
and serve.
Page 390 · 3 recipe records 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
Stewed Lobsters. — (1) Cut the claws from the bodies of four small freshly-boiled Lobsters, and split them in two lengthwise; pick the meat from the tails, trim it, and arrange the pieces in a circle on a hot dish, placing the claws in the centre. Put J pint of melted meat glaze in a small saucepan -with 2 table-spoonfuls of Madeira, boil, then move the saucepan to the side of the fire. Mix 3 tablespoonfuls of breadcrumbs with 6 table-spoonfuls of butter, a little chopped parsley, and a point of cayenne. Add this by degrees to the meat-glaze mixture, so as to thicken it ; mix with this the creamy part that is taken from the body of the Lobster, pounded, passed through a sieve and
For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
Lobster — continued.
worked up with 2 taLle-spoonfuls of vinegar. Pour this sauce over the Lobster, and serve at once. See Pig. 1098.
Fig. 1098. Stewed Lobsters.
(2) Put a chopped onion, carrot, and piece of celery- root into a stewpan with a little chopped bacon and ham, fry them, then add a clove of garlic, a bunch of sweet herbs (see Herbs) and parsley, a sprinkling of pepper and a few cloves, pour in 1 pint of white wine, and boil for a few minutes. Cut two middling-sized raw Lobsters across in pieces ; put them and the large part of the claws in with the other ingredients, place the cover on the stewpan, and let the contents boil for twelve minutes. Take the Lobsters out, and arrange on a hot dish. Strain the cooking-liquor, and pour it into a small stewpan ; stir in a roux made of butter and flour kneaded together, add a little meat glaze, the strained juice of two lemons, 1 pinch of chopped parsley, and a little cayenne pepper. Stir it over the fire for a few minutes, then take it off, stir in a little Lobster butter, pour it over the Lobster, and serve at once.
(3) Choose one large or two small Lobsters, and pick the meat out of the shells in large pieces. Put the shells in a saucepan with 1 pint of water, a blade of mace, and some peppercorns, and boil for half-an-hour. Mix the coral and the rich part of the Lobster with 1 teacupful of butter sauce, 2 table-spoonfuls of Madeira, and the strained juice of half a lemon. Strain the liquor in which the shells were boiled, mix it with the coral, &c., put it in the saucepan again, add the picked meat of the Lobster, stir it over the lire till boiling, then turn it on a hot dish, and serve.
(4) Heat 2 table-spoonfuls of butter, and when hot, add 2 table-spoonfuls of diy flour ; stir until perfectly smooth, then pour in gradually 1 pint of stock, stirring all the time. Season to taste, add 241b. of Lobster-meat, heat thoroughly, and serve.
Records on this page
Stewed LobstersLobster with Butter SauceLobster with White Wine