Split and prepare same as for broiled lobster. Place
in frying-pan, and sprinkle with small onion finely
chopped, and cook for a few moments. Add to your
pan one cup of good tomato sauce, cover, and cook in
oven for a few moments until all is well heated ; it will
take about eight or ten minutes. Just as you take it
up add one-quarter cup of sherry wine and tablespoon-
ful of melted butter✪ Lobster à l'Américaine. Remove lobster to platter and
strain sauce over it. Garnish with small claws and
serve very hot.
OYSTERS AND SHELI.-FISH. 85
Lobster and Mushrooms.
2 pounds lobster. ^4 cup sherry wine.
y^ pound mushrooms. Salt to taste.
1 cup white sauce. ^4 teaspoon paprika✪ Lobster and Mushrooms.
Cook the mushrooms broken in pieces in tablespoon
of butter for about five minutes, then add the cream
sauce, then the lobster meat, cut in small pieces, and
when thoroughly hot add the wine. Remove to serving-
dish and decorate with parsley, toast or puff paste, if
you should have any left over. Each person has his
own individual ideas of decoration, but in any case
use the small claws with what you like or have at hand.
Lobster Patties.
Lobster patties are very nice made same as creamed
lobster, wdth addition of a half cup of white meat of
chicken and a half cup of minced oysters✪ Lobster Patties that have been
plumped in their own liquor.
Lobster Canapes.
For this use the meat from one medium-sized lob-
ster, cut into fine pieces. Add to this the tomally fat
(which is the green fat or liver of the lobster) ; add
to this two tablespoons of olive oil and three-fourths
of a tablespoon of lemon juice, to moisten it w^ell. Cut
thin slices of bread into any shape desired✪ Lobster Canapes, and fry
them a delicate brown in butter. Spread with canape
mixture, and garnish wnth parsley and thin slices of
lemon. Serve at the beginning of the meal as an ap-
petizer.
86 SCIENTIFIC COOKING.
CHAPTER X.
BEEF.
BEEF ranks first in meats, and is considered the
most nutritious, and is the most largely consumed
of the different meats. In meat we find chiefly: Fibrin,
albumen, fat, gelatine, mineral matter and water.
The fibrin is the substance that causes the blood to
coagulate when shed. Fibrin is insoluble in both hot
and cold water.
Albumen is found in the blood and muscle. It is
soluble in cold water, and coagulates in hot water or
by heat. Coagulation begins at 134° F. H., and becomes
a solid at 160^ F. TI. This shows that we should cook-
to get the juices out at a low degree of heat, and that
when we broil our steak, to have a high temperature,
to sear the surface quickly.
Gelatine is a tasteless, transparent substance ob-
tained by boiling, in water, muscles, skin, bone, tendon,
cartilege, ligament or membrane of animals. By the
boiling we dissolve the tissue and convert it into gela-
tine. Gelatine is a nitrogenous substance, but a large
quantity passes out of the system unchanged.
Fat is found distributed in layers directly under
the skin, in the bone and intermingled throughout the
flesh. Fat as a food is a great heat-giver and force-
producer. The human body is compared to a lamp, and
the fat is what supplies the lamp in a great measure
and keeps it burning.
Mineral matter is found in the bone, and it consists
of calcium phosphate and sodium chloride (the latter
BEEF. 87
being common salt), and is found in the blood and
throughout the tissues.
Page 39 · 5 recipe records on this page
Presented as published in 1911. 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
Split and prepare same as for broiled lobster. Place in frying-pan, and sprinkle with small onion finely chopped, and cook for a few moments. Add to your pan one cup of good tomato sauce, cover, and cook in oven for a few moments until all is well heated ; it will take about eight or ten minutes. Just as you take it up add one-quarter cup of sherry wine and tablespoonful of melted butter. Remove lobster to platter and strain sauce over it. Garnish with small claws and serve very hot.
OYSTERS AND SHELL-FISH. 85
Lobster and Mushrooms.
2 pounds lobster. ^4 cup sherry wine.
y^ pound mushrooms. Salt to taste.
1 cup white sauce. ^4 teaspoon paprika.
Cook the mushrooms broken in pieces in tablespoon of butter for about five minutes, then add the cream sauce, then the lobster meat, cut in small pieces, and when thoroughly hot add the wine. Remove to serving-dish and decorate with parsley, toast or puff paste, if you should have any left over. Each person has his own individual ideas of decoration, but in any case use the small claws with what you like or have at hand.
Lobster Patties.
Lobster patties are very nice made same as creamed lobster, with addition of a half cup of white meat of chicken and a half cup of minced oysters that have been plumped in their own liquor.
Lobster Canapes.
For this use the meat from one medium-sized lobster, cut into fine pieces. Add to this the tomally fat (which is the green fat or liver of the lobster); add to this two tablespoons of olive oil and three-fourths of a tablespoon of lemon juice, to moisten it well. Cut thin slices of bread into any shape desired, and fry them a delicate brown in butter. Spread with canape mixture, and garnish with parsley and thin slices of lemon. Serve at the beginning of the meal as an appetizer.
CHAPTER X.
BEEF ranks first in meats, and is considered the most nutritious, and is the most largely consumed of the different meats. In meat we find chiefly: Fibrin, albumen, fat, gelatine, mineral matter and water.
The fibrin is the substance that causes the blood to coagulate when shed. Fibrin is insoluble in both hot and cold water.
Albumen is found in the blood and muscle. It is soluble in cold water, and coagulates in hot water or by heat. Coagulation begins at 134° F. H., and becomes a solid at 160^ F. TI. This shows that we should cookto get the juices out at a low degree of heat, and that when we broil our steak, to have a high temperature, to sear the surface quickly.
Gelatine is a tasteless, transparent substance obtained by boiling, in water, muscles, skin, bone, tendon, cartilege, ligament or membrane of animals. By the boiling we dissolve the tissue and convert it into gelatine. Gelatine is a nitrogenous substance, but a large quantity passes out of the system unchanged.
Fat is found distributed in layers directly under the skin, in the bone and intermingled throughout the flesh. Fat as a food is a great heat-giver and forceproducer. The human body is compared to a lamp, and the fat is what supplies the lamp in a great measure and keeps it burning.
Mineral matter is found in the bone, and it consists of calcium phosphate and sodium chloride (the latter
being common salt), and is found in the blood and throughout the tissues.
Records on this page
Lobster NewburgLobster à l'AméricaineLobster and MushroomsLobster PattiesLobster Canapes