Lobster a la Bushman
A historical recipe from The Community Cook Book, by Anonymous (1914).
A historical recipe
The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- one tablespoonful butter
- one teaspoonful minced onion
- two tablespoonfuls white wine
- one tablespoonful flour over this
- one tablespoonful chili sauce
- one cup water
Method
- Cut the meat of four-pound lobster into large pieces;
- melt one tablespoonful butter and one teaspoonful minced onion, let cook until yellow.
- Add the lobster, salt, cayenne pepper, two tablespoonfuls white wine;
- simmer for five minutes, then sprinkle one tablespoonful flour over this.
- When well mixed, add six or eight mushrooms cut fine, one tablespoonful chili sauce, add one cup water or stock.
- Cook five minutes longer in shells, put a mushroom on each, sprinkle with buttered cracker crumbs.
- Bake till brown.