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Lobster, Hot

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

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 Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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

Method

  1. Ingredients.—1 lobster, 2 oz.
  2. of butter, grated nutmeg;
  3. salt, pepper, and pounded mace, to taste;
  4. broad crumbs, 2 eggs.
  5. Mode.—Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread-crumbs.
  6. Beat the eggs, and make the whole mixture into the form of a lobster;
  7. pound the spawn, and sprinkle over it.
  8. Bake ¼ hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.
  9. Time.—¼ hour.
  10. Average cost, 2_s.
  11. 6_d.
  12. Seasonable at any time.
  13. Sufficient for 4 or 5 persons.
  14. LOBSTER PATTIES (an Entrée).
  15. Ingredients.—Minced lobster, 4 tablespoonfuls of béchamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.
  16. Mode.—Line the patty-pans with puff-paste, and put into each a small piece of bread;
  17. cover with paste, brush over with egg, and bake of a light colour.
  18. Take as much lobster as is required, mince the meat very fine, and add the above ingredients;
  19. stir it over the fire for 5 minutes;
  20. remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.
  21. Seasonably at any time.