The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

76                                          LOBSTERS.
3 tablespoonfuls of boiling lard; stir in a handful of onions cut fine; when brown, stir in a couple of tablespoonfuls flour, then throw in the crabs and stir until almost dry. Then add enough boiling water to cover up to steam. Keep the cover on tightly until done.
How to Cook Crabs.—Pick the flesh from the crabs, then make a forcemeat of 3 or 4 hard boiled eggs cut very finely, with some red pepper (the inside), that has been boiled and chopped, some salt, on­ions minced and half-cooked, then add the boiled and minced crab, the eggs, a little butter or sweet lard. Mix well and stuff the well washed shells of the crabs and bake it.
To Stew Muscles.—Wash in several waters, put them into, a stew pan and cover them closely. Let them stew till the shells open, then pick out the fish and examine under the tongue of each to see if there be a small crab, and if there is, throw it away. Pick out likewise the tough membrane under the tongue. Then put the muscles into a stew-pan, adding to every quart of fish 1-2 pint of the liquor strained through a sieve. Put in a few blades of mace, a piece of butler rolled in flour, and stew them gently. Lay some toasted bread in the dish, pour the muscles on it and serve them up.
When this dish was to be served for.the table among the ancients it was spread lengthwise and filled with a gravy composed of corian­der and pepper. It was then put on the gridiron and slowly cooked, while it was being basted with the same kind of gravy with which the flesh was being impregnated.
To Stew Lobstkrs.—Pick out the meat and put it into a dish; add a little butter, 2 spoonfuls of gravy, 1 spoonful of cayenne pepper or walnut catsup some salt, black pepper and a spoonful of port wine. Stew the lobster with the gravy.
Lobster Boiled—Boil it plain, then secure the Crustacea, put in a dish or bowl and serve with a dressing of olive oil, vinegar or lem­on juice, salt and cayenne pepper, stir well, and a little chopped head of lettuce may be added.
Lobster Cutlets.—Cut the lobster in slices, letting the flesh weigh about 1-2 lb., when done put in a pan 2 oz. butter, 2 teaspoon-fuls chopped onions; put all on the fire, fry for 2 minutes, add 1-2 pint of milk; season with salt, pepper and 1 salt-spoonful of cayenne, 2 teaspoonfuls chopped parsley; let it boil for a minute or two, stirring all the time ; add your lobster and give it a boil; add 2 yolks of eggs ; mix quickly, put on a dish to cool; when quite cool and firm, divide in 6 parts, give each the shape of a small cutlet; egg and bread crumb twice. Put a piece of the