Lobster Pie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

For the pie filling

two lobsters, or three small ↝ Lobster [Shellfish]
meat of the claws
that you have picked out of the body
the spawn
all the shells ↝ Pie shell [Cakes and pies]
some water ↝ Water, tap [Tap water]
two or three spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some pounded mace ↝ Spices, mace, ground [Spices and Herbs]
A large piece of butter, rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

For the topping

some crumbs
a paste ↝ Guava paste [Jams, syrups, toppings]

Instructions (8)

Boil two lobsters, or three small; take out the tails, cut them in two, take out the gut, cut each in four pieces and lay them in a small dish.
Put in then the meat of the claws, and that you have picked out of the body; pick off the furry parts from the latter, and take out the lady.
Then take the spawn, beat it in a mortar, likewise all the shells.
Set them on to stew with some water, two or three spoonfuls of vinegar, pepper, salt, and some pounded mace.
A large piece of butter, rolled in flour, must be added when the goodness of the shells is obtained.
Give a boil or two and pour into the dish strained.
Strew some crumbs over, and put a paste over all.
Bake slowly, but only till the paste be done.

Original Text

Lobster Pie.

Boil two lobsters, or three small; take out the tails, cut them in two, take out the gut, cut each in four pieces and lay them in a small dish. Put in then the meat of the claws, and that you have picked out of the body; pick off the furry parts from the latter, and take out the lady; then take the spawn, beat it in a mortar, likewise all the shells. Set them on to stew with some water, two or three spoonfuls of vinegar, pepper, salt, and some pounded mace. A large piece of butter, rolled in flour, must be added when the goodness of the shells is obtained. Give a boil or two and pour into the dish strained: strew some crumbs over, and put a paste over all. Bake slowly, but only till the paste be done.

Notes

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