Lobster, Miroton of. — Soak the crurnb
of a penny roll until it is c^uite soft in as much
cream as will just cover it. Pick all .the meat
from a medium-sized, freshly-boiled hen lobster,
pound it with the spawn thoroughly in a mortar,
and mix with it the soaked crumb, and the
well-beaten yolks of tlrree fresh eggs. Season
with pepper, salt, and pounded mace✪ Lobster Miroton. Just
before boiling the mixture, add a whole &^^,
which has been well whisked. Line a plain
round mould with some thin slices of ham, fat
and lean together, pour in the mixtui-e, and
boil until it is done enough. Send lobster
sauce to table with it. Time to boil, an hoirr
and twenty minutes. Probable cost of lobster.
Is. 6d. and upwards. Sufficient for six or
seven persons.
Lobster Patties. — Take a medium-sized,
freshly-boiled hen lobster, pick out the meat
from the tail and claws, mince it finely, and
put it into a stewpan with a dessert-spoonful of
the spawn, pounded and sifted, an ounce of
butter, a tea-spoonful of cream, a tea-spoonful
of veal jelly, haK a tea-spoonful of the essence
of anchovies, a tea-spoonful of grated lemon-
rind, and a little salt, pepper, pounded mace,
and cayenne✪ Lobster Patties. Stir the mixture over the fire
for a few minutes. Line some patty-pans with
good puff paste, which has been rolled out a
quarter of an inch thick, put a crust of bread
into each, to preserve its form, lay on the
covers, ornament the edges with the back of a
knife, brush them over with yolk of egg, and
bake in a quick oven. When the pattie-s
are baked, take out the bread, partially fill
them with the hot mixture, replace the covers,
and serve immediately. Dish them on a neatly-
folded napkin. Time, a quarter of an hour to
bake the patties, five minutes to stew the
mixture. Probable cost, 3d. each. Sufficient for
thi-ee dozen patties.
Lobster Pie. — Pick the meat from two
medium-sized, freshly-boiled lobsters, and cut
it into small, neat pieces. Bruise the shells
and spa^vn in a mortar, and put them into a
stewpan with a quarter of a pint of water, three
spoonfuls of vinegar, half a tea-spoonful of salt
and pepper, and a quarter of a tea-spoonful
of pounded mace. Simmer gently until the
goodness is extracted, then strain the gravy,
thicken it with an ounce of butter rolled in flour,
and let it boil again. Line the edges of the
pie-dish with good puff paste✪ Lobster Pie, put in the pieces
of lobster, strain the gravy over them, and
strew some finely-grated bread-crumbs on them ;
lay the cover over all, and bake in a moderate
oven. \Vhen the paste is done, the pie is ready.
Serve either hot or cold. Time to bake, about
an hour and a quarter. Probable cost of lobsters.
Is. 6d. and upwards. Sufficient for six or eight
persons.
Page 860 · 5 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
Lobster, Miroton of. — Soak the crumb of a penny roll until it is c^uite soft in as much cream as will just cover it. Pick all .the meat from a medium-sized, freshly-boiled hen lobster, pound it with the spawn thoroughly in a mortar, and mix with it the soaked crumb, and the well-beaten yolks of tlrree fresh eggs. Season with pepper, salt, and pounded mace. Just before boiling the mixture, add a whole egg, which has been well whisked. Line a plain round mould with some thin slices of ham, fat and lean together, pour in the mixture, and boil until it is done enough. Send lobster sauce to table with it. Time to boil, an hour and twenty minutes. Probable cost of lobster. Is. 6d. and upwards. Sufficient for six or seven persons.
Lobster Patties. — Take a medium-sized, freshly-boiled hen lobster, pick out the meat from the tail and claws, mince it finely, and put it into a stewpan with a dessert-spoonful of the spawn, pounded and sifted, an ounce of butter, a tea-spoonful of cream, a tea-spoonful of veal jelly, haK a tea-spoonful of the essence of anchovies, a tea-spoonful of grated lemonrind, and a little salt, pepper, pounded mace, and cayenne. Stir the mixture over the fire for a few minutes. Line some patty-pans with good puff paste, which has been rolled out a quarter of an inch thick, put a crust of bread into each, to preserve its form, lay on the covers, ornament the edges with the back of a knife, brush them over with yolk of egg, and bake in a quick oven. When the patties are baked, take out the bread, partially fill them with the hot mixture, replace the covers, and serve immediately. Dish them on a neatlyfolded napkin. Time, a quarter of an hour to bake the patties, five minutes to stew the mixture. Probable cost, 3d. each. Sufficient for three dozen patties.
Lobster Pie. — Pick the meat from two medium-sized, freshly-boiled lobsters, and cut it into small, neat pieces. Bruise the shells and spawn in a mortar, and put them into a
stewpan with a quarter of a pint of water, three spoonfuls of vinegar, half a tea-spoonful of salt and pepper, and a quarter of a tea-spoonful of pounded mace. Simmer gently until the goodness is extracted, then strain the gravy, thicken it with an ounce of butter rolled in flour, and let it boil again. Line the edges of the pie-dish with good puff paste, put in the pieces of lobster, strain the gravy over them, and strew some finely-grated bread-crumbs on them ; lay the cover over all, and bake in a moderate oven. When the paste is done, the pie is ready. Serve either hot or cold. Time to bake, about an hour and a quarter. Probable cost of lobsters. Is. 6d. and upwards. Sufficient for six or eight persons.
Records on this page
Lobster MirotonPotted LobsterPotted Lobster (Another Way)Lobster PattiesLobster Pie