Potted Lobster

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
For the lobster
For the potting mixture
For preserving
Instructions (14)
  1. Boil two live hen lobsters in strong salt and water till half done.
  2. Take the meat and spawn out of the shells.
  3. Put the meat and spawn into a stewpan.
  4. Add a little beaten and sifted mace, cloves, nutmeg, pepper, salt, a small quantity of lemon juice, a spoonful of essence of ham, a dessert spoonful of anchovie liquor, and the same amount of fish sauce.
  5. Simmer them over a fire for ten minutes.
  6. Pound the meat in a marble mortar.
  7. Reduce the liquor almost to a glaize.
  8. Put the reduced liquor to the pounded meat.
  9. Add a quarter of a pound of fresh butter.
  10. Mix them well together.
  11. Press the mixture down into small flat preserving pots.
  12. Cover with clarified butter.
  13. When cold, put white paper over the pots.
  14. Set them in a dry place.
Original Text
Potted Lobster. Boil two live hen lobsters in strong salt and water till half done; then take the[235] meat and spawn out of the shells, put it into a stewpan, add a little beaten and sifted mace, cloves, nutmeg, pepper, salt, a small quantity of lemon juice, a spoonful of essence of ham, a dessert spoonful of anchovie liquor, the same as for fish sauce, and simmer them over a fire for ten minutes. Then pound the meat in a marble mortar, reduce the liquor almost to a glaize, put it to the meat with a quarter of a pound of fresh butter, mix them well together, press the mixture down into small flat preserving pots, cover with clarified butter, and when cold put white paper over the pots, and set them in a dry place. N. B. Prawns, shrimps, crayfish, and crabs, may be done in the same manner.
Notes
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