Tinned-Lobster Cakes. — Put lib. of Tinned Lobster into a
mortar with 1 breakfast-cupful of cold boiled potatoes, 1
teaspoon ful of sugar, \ saltspoonful each of ground mace
and nutmeg, and salt and pepper to taste. Pound the
mixture well, divide it into small quantities, and with
floured hands mould them into flat cakes. Season 1 break-
fast-cupful of breadcrumbs with chopped parsley, salt, and
pepper. Brush the cakes over with a paste-brush dipped in
beaten egg, then roll them in the seasoned breadcrumbs,
giving a good coating; put a lump of butter into a frying-
pan, place it over the fire until boiling, then put in the
cakes, and fry on both sides until nicely browned. As
each lot of cakes are cooked, place them on paper near the
fire to drain. Put the liquor of the Lobster into a stew-
pan, mix with it 1 teacupful of milk, 1 table-spoonful of
anchovy sauce, and loz. of butter that has been kneaded
with 1 table-spoonful of flour. Season the sauce with pepper,
and stir it over the fire until thick and boiling. Arrange
the cakes on a hot dish, garnish with fried parsley, pom-
round the sauce, and serve. Turned salmon can be served
in the same way.
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. At the end of that time,
take it out, and if not sufficiently coloured brown it with
a salamander. Stand the tin dish on another, and serve
the Lobster while hot.
(2) Strain the liquor from a tin of Lobster into a basin,
and mix with it 1 teacupful of breadcrumbs, \ teacupful
of milk, 1 table-spoonful each of oil and vinegar, pepper
and salt to taste, and a few drops of essence of anchovies.
Stir the above ingredients until thoroughly mixed. Butter
a pie-dish, strew it thickly with sifted breadcrumbs, then
put in the flesh of the Lobster, spread the crumb mixture
over it, cover with a thin sprinkling of dry crumbs, baste
it with 2 or 3 table-spoonfuls of warmed butter✪ Tinned Lobster Cakes, and bake
in a brisk oven. When the scallop is nicely browned on
the top, stand the pie-dish on a flat dish, and serve.
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✪ Tinned-Lobster Soup, and boil it up ;
then turn the soup into a tureen, and serve with sippets
of toast on a plate.
Page 393 · 4 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
Tinned-Lobster Cakes. — Put lib. of Tinned Lobster into a mortar with 1 breakfast-cupful of cold boiled potatoes, 1 teaspoon ful of sugar, \ saltspoonful each of ground mace and nutmeg, and salt and pepper to taste. Pound the mixture well, divide it into small quantities, and with floured hands mould them into flat cakes. Season 1 breakfast-cupful of breadcrumbs with chopped parsley, salt, and pepper. Brush the cakes over with a paste-brush dipped in beaten egg, then roll them in the seasoned breadcrumbs, giving a good coating; put a lump of butter into a fryingpan, place it over the fire until boiling, then put in the cakes, and fry on both sides until nicely browned. As each lot of cakes are cooked, place them on paper near the fire to drain. Put the liquor of the Lobster into a stewpan, mix with it 1 teacupful of milk, 1 table-spoonful of anchovy sauce, and loz. of butter that has been kneaded with 1 table-spoonful of flour. Season the sauce with pepper, and stir it over the fire until thick and boiling. Arrange the cakes on a hot dish, garnish with fried parsley, pour round the sauce, and serve. Turned salmon can be served in the same way.
Tinned Lobster Scalloped. — (1) Put 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 bakingdish, put in 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. At the end of that time, take it out, and if not sufficiently coloured brown it with a salamander. Stand the tin dish on another, and serve the Lobster while hot.
(2) Strain the liquor from a tin of Lobster into a basin, and mix with it 1 teacupful of breadcrumbs, \ teacupful of milk, 1 table-spoonful each of oil and vinegar, pepper and salt to taste, and a few drops of essence of anchovies. Stir the above ingredients until thoroughly mixed. Butter a pie-dish, strew it thickly with sifted breadcrumbs, then put in the flesh of the Lobster, spread the crumb mixture over it, cover with a thin sprinkling of dry crumbs, baste it with 2 or 3 table-spoonfuls of warmed butter, and bake in a brisk oven. When the scallop is nicely browned on the top, stand the pie-dish on a flat dish, and serve.
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, and boil it up ; then turn the soup into a tureen, and serve with sippets of toast on a plate.
Records on this page
Tinned Lobster CakesTinned Lobster ScallopedTinned-Lobster SoupTinned Lobster Soup