Potted Lobster

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

Lobster preparation

LOBSTERS for potting must be quite fresh. ↝ Lobster [Shellfish]
Take the meat, pith, and coral out of the shells ↝ Pheasant, raw, meat only [Poultry Products]
cut this up in slices

Flavoring and cooking

one-third part of clarified fresh butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
to every pound of lobster, add four whole anchovies (washed and wiped dry)
season with mace ↝ Spices, mace, ground [Spices and Herbs]
pepper-corns ↝ Corn, raw [Corn]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (1)

Take the meat, pith, and coral out of the shells; cut this up in slices, and put the whole into a stewpan with one-third part of clarified fresh butter, and to every pound of lobster, add four whole anchovies (washed and wiped dry); season with mace, pepper-corns, and a little salt, then put a lid on the stewpan, and set the lobster to simmer very gently over a

Original Text

POTTED LOBSTER.
LOBSTERS for potting must be quite fresh. Take the meat, pith,
and coral out of the shells; cut this up in slices, and put the whole
into a stewpan with one-third part of clarified fresh butter, and to
every pound of lobster, add four whole anchovies (washed and wiped
dry); season with mace, pepper-corns, and a little salt, then put a
lid on the stewpan, and set the lobster to simmer very gently over a

Notes

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