Lobster Sauce. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a large boiled hen lobster with plenty of spawn and coral ↝ Lobster [Shellfish]
some live spawn
its own coral and spawn
a piece of butter the size of a nut ↝ Butter, stick, unsalted [Dairy and Egg Products]
the meat of the lobster ↝ Lobster [Shellfish]
2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the pounded spawn and coral
the live spawn
1/2 pt. of cold water ↝ Water, tap [Tap water]

Instructions (7)

Pound the lobster's own coral and spawn in a mortar with a piece of butter the size of a nut.
Cut the meat of the lobster into dice.
Take 2 ozs. of butter in a stewpan and a good spoonful of flour.
Add the pounded spawn and coral to the stewpan.
Pound the live spawn in the empty mortar.
With 1/2 pt. of cold water, wash the pounded live spawn into the same stewpan.
Melt and stir all in the stewpan.

Original Text

Lobster Sauce. No. 2. (Mr. Talon.)
Have a large boiled hen lobster with plenty of spawn and coral; get some live spawn also. Pound its own coral and spawn in a mortar with a piece of butter the size of a nut. Cut the meat of the lobster into dice. Take 2 ozs. of butter in a stewpan and a good spoonful of flour, add the pounded spawn and coral. Now pound the live spawn in the empty mortar, and with ½ pt. of cold water wash it into the same stewpan; melt and stir all in.

Notes

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