Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    when the oysters are sufficiently steamed and plump, turn on to the toast and send immediately to the table. Fried Oysters.—Drain large sized oysters, dip them in the beaten yolk of an egg, and roll in crumbs, (half bread and crackers,) seasoned with a little salt, and cayenne pepper. Fry in salt pork fat. Lobster.—(Very nice.)—Prepare the lobster as for salad, only cutting it in larger pieces. One table spoon of flour, one of butter, well rubbed together; the yolk of a raw egg, one and a half tea spoons curry powder, a little salt and cayenne pepper, a cup of cream. This mixture must be well stirred together and strained on to the lobster, taking care not to mash it. Sift the yolks of two hard boiled eggs. If too dry add more cream. This mixture can be baked on a dish, or heated through, making a stew. Lobster Cutlets.—Boil two good lobsters and take out all the meat, mince very fine or pound in a mor- tar. Put it in a stew pan, with a small piece of but- ter, salt and white pepper, a little lemon juice and sugar. Set on the fire; stir until it boils up. Re- move from the fire, add one egg, stirring well. Add another egg if the quantity of lobster requires. Set away to cool. When cold shape it in the form ot