Having steamed the mussels and
taken them oirt of their shells make a
milk stew the same as for oysters, by
boiling a cup of milk and adding half
cup of liquor from the steamed mussels
with butter and pepper. Taste for salt;
add a sprinkling of parsley✪ Mussels Stewed.
Cost — Count about the same as oys-
ters.
35?— Lobsters to Boll.
Have a kettle of water with plenty
of salt in it boiling briskly and drop in
the live lobster. If small it will be done
in 20 or 30 minutes, but a large obo
takes three quarters of an hour. Cool
and keep it on ice.
353— Lobster in the Shell.
Split the Lobster lengthwise and serve
the half, the meat side up. Take off the
large claws and crack them and place on
the dish along with the half if it is a
restaurant order. Garnish handsomely
with curled parf*ley or endive and cut
lemons. When served at hotel dinners
they should either be small lobsters or
be divided by chopping through the shell.
Cost. — According to locality. Lob-
sters alive can be bought at one dollar
per 100 pounds in some places; in the
interior they cost ten or twelve times as
much Usual restaurant price with gar-
nishings and table extras 40c per whole
lobster or 25c half.
354— Canned Lobster in Vinegar.
Empty a can of lobster into a bowl
and pour plain vinegar over. Serve in
place of salad cold for dinner.
Cost — Lobster 20, vinegar 4; 24 cents
for 8 dishes or 3 cents per dish.
355— Lobster in Mayonaise— Pastry.
1 lobster.
1 cup minced celery.
1 cup mayonaise dressing.
1 cup shred lettuce.
2 tablespoons olive oil.
3 tablespoons vinegar.
1 teaspoon made mustard.
Salt and caj'enne.
2 hard-boiled eggs.
Take the meat out of a large lobster
and keep the handsomest pieces of red
meat separate after trimming all to a
uniform size. Shake them about in a
pan with a little oil and vinegar to mois-
ten them. Cut the other portion of the
lobster meat small, without mincing it,
bnt mince the celery fine and mix both
together along with a little oil vinegar
COOKING FOR PROFIT,
101
and mnstard, and pinch of cayenne✪ Lobster in Mayonnaise - Pastry and
Bait, then press it slightly into a melon
mould or some kind of deep bowl.
Prepare the dish with a border of let-
tuce or endive very finely shred (like
slaw) with a sharp knife. Turn out the
shape of mixed lobster and celery in the
center and cover it all over with thick
mayonaise (No. 151). Place the red
pieces of lobster around the base and or-
nament further with quarters of hard-
boiled eggs.
Cost of material — lobster 25j celery
and lettuce 4, mayonaise 15, oil and vin-
egar or lemon juice 5, eggs 5; 54 cents
for over a quart or 4 restaurant orders
for 15c per dish, or 8 individual dishes
for 7c per dish.
356 — Lobster Mayonaise — Hotel
Dinner.
1. The same as the preceding except
in shape. Instead of the dome shape or
melon shape spread out the mi^ed lobster
meat and celeiy in a flat plaUer so that
it will be an inch deep and spread the
mayonaise all over it. Keep it very
cold. When to be served place a little
freshly shred lettuce in the small dish, a
neat spoonful of the salad in the middle
and pieces of red lobster meat around.
Page 107 · 2 recipe records on this page
Presented as published in 1886. 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
Having steamed the mussels and taken them oirt of their shells make a milk stew the same as for oysters, by boiling a cup of milk and adding half cup of liquor from the steamed mussels with butter and pepper. Taste for salt; add a sprinkling of parsley.
Cost — Count about the same as oysters.
352— Lobsters to Boil.
Have a kettle of water with plenty of salt in it boiling briskly and drop in the live lobster. If small it will be done
in 20 or 30 minutes, but a large one takes three quarters of an hour. Cool and keep it on ice.
353— Lobster in the Shell.
Split the Lobster lengthwise and serve the half, the meat side up. Take off the large claws and crack them and place on the dish along with the half if it is a restaurant order. Garnish handsomely with curled parsley or endive and cut lemons. When served at hotel dinners they should either be small lobsters or be divided by chopping through the shell.
Cost. — According to locality. Lobsters alive can be bought at one dollar per 100 pounds in some places; in the interior they cost ten or twelve times as much Usual restaurant price with garnishings and table extras 40c per whole lobster or 25c half.
354— Canned Lobster in Vinegar.
Empty a can of lobster into a bowl and pour plain vinegar over. Serve in place of salad cold for dinner.
Cost — Lobster 20, vinegar 4; 24 cents for 8 dishes or 3 cents per dish.
355— Lobster in Mayonaise— Pastry.
1 lobster.
1 cup minced celery.
1 cup mayonaise dressing.
1 cup shred lettuce.
2 tablespoons olive oil.
3 tablespoons vinegar.
1 teaspoon made mustard. Salt and cayenne.
2 hard-boiled eggs.
Take the meat out of a large lobster and keep the handsomest pieces of red meat separate after trimming all to a uniform size. Shake them about in a pan with a little oil and vinegar to moisten them. Cut the other portion of the lobster meat small, without mincing it, bnt mince the celery fine and mix both together along with a little oil vinegar
and mnstard, and pinch of cayenne and Bait, then press it slightly into a melon mould or some kind of deep bowl.
Prepare the dish with a border of lettuce or endive very finely shred (like slaw) with a sharp knife. Turn out the shape of mixed lobster and celery in the center and cover it all over with thick mayonaise (No. 151). Place the red pieces of lobster around the base and ornament further with quarters of hardboiled eggs.
Cost of material — lobster 25j celery and lettuce 4, mayonaise 15, oil and vinegar or lemon juice 5, eggs 5; 54 cents for over a quart or 4 restaurant orders for 15c per dish, or 8 individual dishes for 7c per dish.
356 — Lobster Mayonaise — Hotel Dinner.
1. The same as the preceding except in shape. Instead of the dome shape or melon shape spread out the mi^ed lobster meat and celeiy in a flat plaUer so that it will be an inch deep and spread the mayonaise all over it. Keep it very cold. When to be served place a little freshly shred lettuce in the small dish, a neat spoonful of the salad in the middle and pieces of red lobster meat around.
Records on this page
Mussels StewedLobster in Mayonnaise - Pastry