the meat of the lobster as in the last recipe. Cut
it very small, and mix with it the crumb of a
French roll, finely grated. Put a pint and a half
of milk and half a pint of water in a stewpan,
season it with a dessert-spoonful of salt and a
salt-spoonful of pepper ; put into it, when boil-
ing, the lobster, the French roll, and thi-ee
ounces of fresh butter✪ Lobster Soup, with Milk. Simmer gently for
half an houi', and serve. Probable cost, 2s.
Sufficient for six or seven persons.
Lobster, Stewed. — Pick the meat care-
fully from a medium-sized freshly -boiled lob-
ster, cut it into dice, and put it in an enamelled
stewiDan, with half a salt-spoonful of salt, half
a salt-spoonful of pepper, half a grain of
cayenne, two oimces of fresh butter, a tea-
spoonful of mustard, and a dessert-sj)Oonful of
vinegar. Stew gently for five or six minutes,
then add a glassful of light wine, simmer two or
three minutes longer, and serve. Garnish the
dish with parsley and sliced lemon. Probable
cost of lobster, Is. 6d. Sufficient for four or five
persons.
Lobster, Vols-au-yent of, Small.—
Vols-au-vent are baked without moulds. They
are rather difficult to make, and require great
care. They should be made of the richest
puff paste, rolled out seven times. Leave the
paste about an inch in thickness, and stamp it in
rounds with a plain or fluted cutter, about two
inches in diameter. Dip a smaller cutter,
about an inch and a quarter in diameter, into
hot water, and press it partly through the paste,
leaving a border all round. Bake in a brisk
oven ; the vols-au-vent ought to rise consider-
ably, and be lightly browned. When they are
baked, scoop out the inside of the piece marked
out, being careful to preserve the top for a
cover, and turn them on a piece of clean writing-
paper to drain and dry. When ready, fill
them with a little minced lobster, prepared as
for lobster patties, and serve neatly arranged
on a napkin. If, after baking, the crust seems
too light to hold the mixture, the inside may
be strengthened by being brushed over with
beaten egg. Time, about twenty minutes to
bake the vols-au-vent. Probable cost, 3d. each.
Locofoco Drink. — This is one of the
hot drinks peculiar to America. Whisk the
yolks of two fresh eggs for three or four
minutes, add a little grated nutmeg, an ounce
of honey, and a small glass of cura(,'oa, and
beat all together until thoroughly mixed. Add
a pint of heated burgundy, and serve in g]
London Candy. — Butter the inside uf a
preservuag-pan rather thickly with fresh butter,
and have ready prepared two or three buttered
plates, a pastry -board di-edged with flour, and
a few strips of whity -brown paper. Put a
quart of good treacle into the pan, and with it
the grated rind and strained juice of a large,
fresh lemon, a tea-spoonful of powdered ginger,
and half a tea-spoonful of powdered cinnamon✪ London Candy.
Place the pan over a moderate fire, and let the
treacle boil gently for some minutes. Keep
dropping a little upon a buttered plate, and as
soon as the ch-op hardens, pour out at once.
Rub the hands with butter, and as soon as the
candy is sufficiently cool, pull the candy out, and
fold it over again and again imtil it is quite hard.
Put it then on the floured board, and cut it
with a buttered knife into narrow strips. Twine
a piece of paper round each one of these, and
store in a cool, dry place. Probable cost of
treacle, 6d.
Page 866 · 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
the meat of the lobster as in the last recipe. Cut it very small, and mix with it the crumb of a French roll, finely grated. Put a pint and a half of milk and half a pint of water in a stewpan, season it with a dessert-spoonful of salt and a salt-spoonful of pepper ; put into it, when boiling, the lobster, the French roll, and three ounces of fresh butter. Simmer gently for half an houi', and serve. Probable cost, 2s. Sufficient for six or seven persons.
Lobster, Stewed. — Pick the meat carefully from a medium-sized freshly -boiled lobster, cut it into dice, and put it in an enamelled stewiDan, with half a salt-spoonful of salt, half a salt-spoonful of pepper, half a grain of cayenne, two oimces of fresh butter, a teaspoonful of mustard, and a dessert-spoonful of vinegar. Stew gently for five or six minutes, then add a glassful of light wine, simmer two or three minutes longer, and serve. Garnish the dish with parsley and sliced lemon. Probable cost of lobster, Is. 6d. Sufficient for four or five persons.
Lobster, Vols-au-yent of, Small.—
Vols-au-vent are baked without moulds. They are rather difficult to make, and require great care. They should be made of the richest puff paste, rolled out seven times. Leave the paste about an inch in thickness, and stamp it in rounds with a plain or fluted cutter, about two inches in diameter. Dip a smaller cutter, about an inch and a quarter in diameter, into hot water, and press it partly through the paste, leaving a border all round. Bake in a brisk oven ; the vols-au-vent ought to rise considerably, and be lightly browned. When they are baked, scoop out the inside of the piece marked out, being careful to preserve the top for a cover, and turn them on a piece of clean writing-paper to drain and dry. When ready, fill them with a little minced lobster, prepared as for lobster patties, and serve neatly arranged on a napkin. If, after baking, the crust seems too light to hold the mixture, the inside may be strengthened by being brushed over with beaten egg. Time, about twenty minutes to bake the vols-au-vent. Probable cost, 3d. each.
Locofoco Drink. — This is one of the hot drinks peculiar to America. Whisk the yolks of two fresh eggs for three or four minutes, add a little grated nutmeg, an ounce of honey, and a small glass of cura(,'oa, and beat all together until thoroughly mixed. Add a pint of heated burgundy, and serve in g]
London Candy. — Butter the inside uf a preservuag-pan rather thickly with fresh butter, and have ready prepared two or three buttered plates, a pastry -board di-edged with flour, and a few strips of whity -brown paper. Put a quart of good treacle into the pan, and with it the grated rind and strained juice of a large, fresh lemon, a tea-spoonful of powdered ginger, and half a tea-spoonful of powdered cinnamon. Place the pan over a moderate fire, and let the treacle boil gently for some minutes. Keep dropping a little upon a buttered plate, and as soon as the ch-op hardens, pour out at once. Rub the hands with butter, and as soon as the candy is sufficiently cool, pull the candy out, and fold it over again and again imtil it is quite hard. Put it then on the floured board, and cut it with a buttered knife into narrow strips. Twine a piece of paper round each one of these, and store in a cool, dry place. Probable cost of treacle, 6d.
Records on this page
Lobster Soup (another way)Lobster, StewedLobster Soup, with MilkLondon Candy