Lobster Pye

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

crust

a good crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

filling

two lobsters ↝ Lobster [Shellfish]
the bodies ↝ Lobster [Shellfish]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two or three spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the crumb of a halfpenny roll

Instructions (8)

Make a good crust.
Boil two lobsters.
Take out the tails, cut them in two, take out the gut, cut each tail in four pieces, and lay them in the dish.
Take the bodies, bruise them well with the claws, and pick out all the rest of the meat; chop it all together.
Season it with pepper, salt, and two or three spoonfuls of vinegar.
Melt half a pound of butter.
Lay all together with the crumb of a halfpenny roll, rubbed in a clean cloth small, over the tails.
Put on your cover, and bake it in a slow oven.

Original Text

To make a Lobster Pye.
MAKE a good crust, boil two lobsters, take out the tails, cut them in two, take out the gut, cut each tail in four pieces, and lay them in the dish. Take the bodies, bruise them well with the claws, and pick out all the rest of the meat; chop it all together, season it with pepper, salt, and two or three spoonfuls of vinegar; melt half a pound of butter, lay all together with the crumb of a halfpenny roll, rubbed in a clean cloth small, lay it over the tails, put on your cover, and bake it in a slow oven.

Notes

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