A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With the addition of many new receipts.

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With the addition of many new receipts. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    and remove the gut; if the inside be not watery, add that. Season with mace, nutmeg, white pepper, salt, and a clove or two in the finest powder. Lay a little fine butter at the bottom of a pan, and the lobster smooth over it, with bay-leaves between; cover it with butter, and bake gently. When done, pour the whole on the bottom of a sieve ; and with a fork lay the pieces into potting-pots, some of each sort, with the seasoning about it. When cold, pour clarified butter over, but not hot. It will be good next day ; or highly seasoned, and thick covered with butter, will keep some time. Potted lobster may be used cold, or as a fricassee, with a cream-sauce : it then looks very nicely, and eats excellently, especially if there is spawn. Mackerel, Herrings, and Trout, are good potted as above. Stewed Lobster, a very high relish. Pick the lobster, put the berries into a dish that has a lamp, and rub them down with a bit of butter, two spoonfuls of any sort of gravy, one of soy, or walnut- ketchup, a little salt and Cayenne, and a spoonful of port; stew the lobster cut into bits with the gravy as above. Buttered Lobsters. Pick the meat out, cut it, and warm with a little weak brown gravy, nutmeg, salt, pepper, and butter, with a little flour. If done white, a little white gravy and cream, To roast Lobsters. When you have half boiled the lobster, take it out of the water, and while hot, rub it with butter, and lay it before the fire. Continue basting it with butter till it has a fine froth. Currie of Lobsters, or Prawns Take them from the shells ; and lay into a pan, with a small piece of mace, three or four spoonfuls of veal gravy, and four of cream ; rub smooth one or two tea- spooufuls of currie-powder, a teaspoonful of flour, and,