Lobsters, to stew

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.
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Half boil two fine lobsters; break the claws and take out the meat as whole as you can; cut the tails in two, and take out the meat; put them in a stewpan, with half a pint of gravy, a gill of white wine, a little beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little anchovy liquor, and a little butter rolled in flour.
  2. Cover and stew them gently for twenty minutes.
  3. Shake the pan round frequently to prevent the contents from sticking; squeeze in a little lemon.
  4. Cut the chines in four; pepper, salt, and broil them.
  5. Put the meat and sauce in a dish, and the chines round for garnish.
Original Text
Lobsters, to stew. Half boil two fine lobsters; break the claws and take out the meat as whole as you can; cut the tails in two, and take out the meat; put them in a stewpan, with half a pint of gravy, a gill of white wine, a little beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little anchovy liquor, and a little butter rolled in flour. Cover and stew them gently for twenty minutes. Shake the pan round frequently to prevent the contents from sticking; squeeze in a little lemon. Cut the chines in four; pepper, salt, and broil them. Put the meat and sauce in a dish, and the chines round for garnish.
Notes
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