Lobsters, to hash. [71]

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 (7)
  1. Take the meat out of a boiled lobster as whole as you can.
  2. Break all the shells; to these and the remains of the body, the large claws excepted, as they have no goodness in them, put some water, cayenne pepper, salt, and common pepper.
  3. Let them stew together till the liquor has a good flavour of the lobster, but observe that there must be very little water, and add two teaspoonfuls of anchovy pickle.
  4. Strain through a common sieve; put the meat of the lobster to the gravy.
  5. Add some good rich melted butter, and send to table.
  6. Lobster sauce is made in the same way, only the meat should be cut smaller than for hashing.
  7. Hen lobsters are best.
Original Text
Lobsters, to hash. Take the meat out of a boiled lobster as whole as you can. Break all the shells; to these and the remains of the body, the large claws excepted, as they have no goodness in them, put some water, cayenne pepper, salt, and common pepper. Let them stew together till the liquor has a good flavour of the lobster, but observe that there must be very little water, and add two teaspoonfuls of anchovy pickle. Strain through a common sieve; put the meat of the lobster to the gravy; add some good rich melted butter, and send to table. Lobster sauce is made in the same way, only the meat should be cut smaller than for hashing. Hen lobsters are best. [71]
Notes
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