Crab, or Lobster, to stew. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Boil the lobsters; when cold take out all the meat
  2. season it well with pepper, salt, nutmeg and mace pounded
  3. Put it into an earthen pot with as much clarified butter as will cover it
  4. bake it well
  5. While warm, take it out of the pot, and let the butter drain from it
  6. Break it as fine as you can with a spoon or knife
  7. add more seasoning if required
  8. put it as close as possible in the pot, and cover with clarified butter
  9. The hen lobsters are best for this purpose, as the eggs impart a good colour
  10. It may be pounded in a marble mortar, but, if baked enough, will do as well without it
Original Text
Crab, or Lobster, to stew. No. 3. Boil the lobsters; when cold take out all the meat; season it well with pepper, salt, nutmeg and mace pounded. Put it into an earthen pot with as much clarified butter as will cover it; bake it well. While warm, take it out of the pot, and let the butter drain from it. Break it as fine as you can with a spoon or knife; add more seasoning if required; put it as close as possible in the pot, and cover with clarified butter. The hen lobsters are best for this purpose, as the eggs impart a good colour. It may be pounded in a marble mortar, but, if baked enough, will do as well without it.
Notes
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