Potted Lobster

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 (16)
Lobster Preparation
Seasoning
Baking
Preservation
Fricassee Sauce (Optional)
Variations
Instructions (17)
  1. Take out the lobster meat as whole as possible.
  2. Split the tail and remove the gut.
  3. If the inside is not watery, add it.
  4. Season with mace, nutmeg, white pepper, salt, and one or two cloves, all in the finest powder.
  5. Lay a little fine butter at the bottom of a pan.
  6. Lay the lobster smoothly over the butter, with bay leaves between the pieces.
  7. Cover the lobster with butter.
  8. Bake gently.
  9. When done, pour the contents of the pan onto the bottom of a sieve.
  10. Using a fork, lay the pieces into potting pots, ensuring some of each sort of meat and seasoning is included.
  11. When cold, pour clarified butter over the contents of the pots, ensuring the butter is not hot.
  12. The potted lobster will be good the next day.
  13. If highly seasoned and thickly covered with butter, it will keep for some time.
Serving Suggestions
  1. The potted lobster can be used cold.
  2. It can also be prepared as a fricassee with a cream sauce.
  3. This preparation looks very nice and tastes excellent, especially if there is spawn.
Variations
  1. Mackerel, herrings, and trout can be potted using the same method.
Original Text
Another way, as at Wood’s Hotel. Take out the meat as whole as you can; split the tail and remove the gut; if the inside be not watery, add that. Season with mace, nutmeg, white pepper, salt, and a clove or two, in finest powder. Lay a little fine butter at the bottom of a pan, and the lobster smooth over it, with bayleaves between: cover it with butter and bake it gently. When done, pour the whole on the bottom of a sieve, and with a fork lay the pieces into potting pots, some of each sort with the seasoning about it. When cold, pour clarified butter over, but not hot. It will be good next day; or highly seasoned, and thick covered with butter, will keep some time. The potted lobster may be used cold, or as a fricassee, with a cream sauce, when it looks very nicely, and eats excellently, especially if there be spawn. Mackerel, herrings, and trout, are good potted as above.
Notes
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