Lobster Sauce for Fish

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 (10)
For the spawn liquor
For the sauce
Instructions (18)
  1. Take the spawn out of live lobsters before they are boiled.
  2. Bruise the spawn well in a marble mortar.
  3. Add a little cold water to the bruised spawn.
  4. Strain the spawn mixture through a sieve and preserve it until wanted.
  5. Boil the lobsters until they are three parts done.
  6. Pick and cut the meat of the boiled lobsters into small pieces.
  7. Put the lobster meat into a stewpan.
  8. Add a pound of fresh butter and a pint of water to the lobster meat.
  9. Include a sufficient quantity of the spawn liquor to colour the sauce.
  10. Put the stewpan over a fire.
  11. Thicken the sauce with a mixture of flour and water.
  12. Keep stirring the sauce until it boils.
  13. Season the sauce to the palate with anchovie liquor, lemon juice, and cayenne pepper.
  14. Let the sauce simmer for five minutes.
  15. Skim the sauce.
Alternative Method
  1. Instead of cutting the meat of the lobster into pieces, pound it in a marble mortar.
  2. Rub the pounded lobster meat through a tamis cloth.
  3. Put the resulting pulp with the other ingredients when the sauce is to be made.
Original Text
Lobster Sauce for Fish. Take the spawn out of live lobsters before they are boiled, bruise it well in a marble mortar, add a little cold water, strain it through a sieve and preserve it till wanted; then boil the lobsters, and when three parts done pick and cut the meat into small pieces, and put it into a stewpan. To the meat of a large lobster add a pound of fresh butter and a pint of water, including a sufficient quantity of the spawn liquor to colour it. Put it over a fire, thicken it with flour and water, keep stirring till it boils, and then season to the palate with anchovie liquor, lemon juice, and cayenne pepper. Let it simmer five minutes and skim it. N. B. In place of the above the following method may be adopted:—Instead[263] of cutting the meat of the lobster into pieces, it may be pounded in a marble mortar, then rubbed through a tamis cloth, and the pulp put with the other ingredients when the sauce is to be made. [See Anchovie Essence for Fish Sauce.]
Notes
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