Take it now from the fire, and add the coral, cream, pepper
and salt, lemon-juice and cayenne. When this is done, cut
the lobster into small convenient pieces, and mix them well
with the contents of the sauce-pan. Turn all now out upon
a plate, and set to cool for one hour. When cool, divide
into five pieces, and form into cutlets similar in shape to
cutlets of lamb. Dip them lightly into the egg, which must
have been well beaten ; roll them in the bread crumbs,
which must have been placed upon kitchen-paper for the
purpose, from side to side ; and fry for two minutes in hot
clarified fat or lard. When done, put them to drain for a
moment upon a clean piece of kitchen-paper, and serve on a
hot napkin garnished with the claws of the lobster.
NOTE.— The female lobster should be selected for this dish, as it
alone furnishes the coral which gives both a delicious flavour and
beautiful colour to the composition.
Curried Lobster.— One large lobster, one half pint second
stock, one dessert-spoonful curry powder, one small onion,
EEL PIE. 31
one salt-spoonful salt, one salt-spoonful pepper, one tea-
spoonful lemon-juice, one dessert-spoonful cream or milk,
one half ounce butter✪ Curried Lobster.
Remove all the meat from the lobster, cut it in small
pieces, melt in a small sauce-pan the butter, and throw in
the onion, which must first be soaked over night in boiling
water, dried in a towel, and chopped very finely. When
the onion takes a pale brown colour, stir in the curry powder
and pepper and salt. Smooth out all the lumps in the powder,
and add by degrees (stirring well meanwhile) the stock.
When this boils, throw in the pieces of lobster, and cook all
very slowly for half an hour or three-quarters. When ready
to serve, draw the pan from the fire, and stir in the cream
or milk and lemon-juice, and do not again allow it to boil.
Serve the curry on a very hot dish, and send to table with
quarter of a pound boiled rice in a separate hot dish. Direc-
tions for boiling the rice will be found on page 237.
NOTE. — A little more than half of a pound of tinned lobster may
be used instead of the fresh lobster.
Eel Pie. — Six eels, one half pound lean ham, one half
pound suet, one tea-spoonful salt, one grain cayenne, one half
tea-spoonful pepper, one salt-spoonful mace, one salt-spoonful
nutmeg, the rind of half a lemon, one half tea-spoonful
chopped parsley, one half tea-spoonful mixed herbs, one
egg, one large sprig parsley, two cloves, half a bay leaf, one
half tea-spoonful arrowroot, one half pint cream, one small
bunch savoury herbs, one pint stock.
Skin the eels, cut them in pieces about two inches long,
place the pieces in a sauce-pan, cover them with cold water,
and boil them three-quarters of an hour.
Place in a separate sauce - pan the stock, add the
paYsley, the cloves, the half bay leaf and the bunch of
savoury herbs, and half of the salt. Place this over the
fire to boil for half an hour, then strain the stock and
return it to the sauce-pan, allow it to boil till reduced to
half a pint. Mix then in a basin, till very smooth, the
arrowroot and cream ; add them to the stock in the sauce-
5
Page 27 · 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
Take it now from the fire, and add the coral, cream, pepper and salt, lemon-juice and cayenne. When this is done, cut the lobster into small convenient pieces, and mix them well with the contents of the sauce-pan. Turn all now out upon a plate, and set to cool for one hour. When cool, divide into five pieces, and form into cutlets similar in shape to cutlets of lamb. Dip them lightly into the egg, which must have been well beaten ; roll them in the bread crumbs, which must have been placed upon kitchen-paper for the purpose, from side to side ; and fry for two minutes in hot clarified fat or lard. When done, put them to drain for a moment upon a clean piece of kitchen-paper, and serve on a hot napkin garnished with the claws of the lobster.
NOTE.— The female lobster should be selected for this dish, as it alone furnishes the coral which gives both a delicious flavour and beautiful colour to the composition.
Curried Lobster.— One large lobster, one half pint second stock, one dessert-spoonful curry powder, one small onion,
EEL PIE. 31
one salt-spoonful salt, one salt-spoonful pepper, one teaspoonful lemon-juice, one dessert-spoonful cream or milk, one half ounce butter.
Remove all the meat from the lobster, cut it in small pieces, melt in a small sauce-pan the butter, and throw in the onion, which must first be soaked over night in boiling water, dried in a towel, and chopped very finely. When the onion takes a pale brown colour, stir in the curry powder and pepper and salt. Smooth out all the lumps in the powder, and add by degrees (stirring well meanwhile) the stock. When this boils, throw in the pieces of lobster, and cook all very slowly for half an hour or three-quarters. When ready to serve, draw the pan from the fire, and stir in the cream or milk and lemon-juice, and do not again allow it to boil.
Serve the curry on a very hot dish, and send to table with quarter of a pound boiled rice in a separate hot dish. Directions for boiling the rice will be found on page 237.
NOTE. — A little more than half of a pound of tinned lobster may be used instead of the fresh lobster.
Eel Pie. — Six eels, one half pound lean ham, one half pound suet, one tea-spoonful salt, one grain cayenne, one half tea-spoonful pepper, one salt-spoonful mace, one salt-spoonful nutmeg, the rind of half a lemon, one half tea-spoonful chopped parsley, one half tea-spoonful mixed herbs, one egg, one large sprig parsley, two cloves, half a bay leaf, one half tea-spoonful arrowroot, one half pint cream, one small bunch savoury herbs, one pint stock.
Skin the eels, cut them in pieces about two inches long, place the pieces in a sauce-pan, cover them with cold water, and boil them three-quarters of an hour.
Place in a separate sauce-pan the stock, add the paYsley, the cloves, the half bay leaf and the bunch of savoury herbs, and half of the salt. Place this over the fire to boil for half an hour, then strain the stock and return it to the sauce-pan, allow it to boil till reduced to half a pint. Mix then in a basin, till very smooth, the arrowroot and cream ; add them to the stock in the sauce-
Records on this page
Curried LobsterEel Pie