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English cookbook, 1799
Page 272
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For Lobster Sauce Save a little of the inside red coral spawn, & rub it through a sieve (without butter:) you may pick out the spawn & the red coral into a mortar, add to it half an ounce of Butter pounded it quite smooth & rub it through a hair sieve with the back of a wooden spoon, cut the meat of the lobster into small peices, or pull it to peices with a fork, put the pounded spawn into as much melted butter as you think will do take care it does not boil, which will spoil the colour and its brilliant red colour will immedately fade various method have been tried to preserve lobster and lobster spawn, for a store sauce. The live spawn may be keept some time in strong salt & water or in an Ice house - the following process might, perhaps, preserve with a large spoonful of salt in it, & let it boil quick for five minutes; then drain it on a hair seive, spread it out thin on a plate, and set in a Dutch oven till it is thoroughly dried, grind it in a clean mill & pack it closely in well stopped bottles - Colcannon Boil pottatoes and greens, or Spinage, seperately. Mash the pottatoes, squeeze the greens dry, chop them quite fine & mix them with pottatoes with a little butter, pepper & salt put it into a mould, greasing it well first; let it stand in a hot oven for ten minutes
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For Lobster Sauce Save a little of the inside red coral spawn, & rub it through a sieve (without butter:) you may pick out the spawn & the red coral into a mortar, add to it half an ounce of Butter pounded it quite smooth & rub it through a hair sieve with the back of a wooden spoon, cut the meat of the lobster into small peices, or pull it to peices with a fork, put the pounded spawn into as much melted butter as you think will do take care it does not boil, which will spoil the colour and its brilliant red colour will immedately fade various method have been tried to preserve lobster and lobster spawn, for a store sauce. The live spawn may be keept some time in strong salt & water or in an Ice house - the following process might, perhaps, preserve with a large spoonful of salt in it, & let it boil quick for five minutes; then drain it on a hair seive, spread it out thin on a plate, and set in a Dutch oven till it is thoroughly dried, grind it in a clean mill & pack it closely in well stopped bottles - Colcannon Boil pottatoes and greens, or Spinage, seperately. Mash the pottatoes, squeeze the greens dry, chop them quite fine & mix them with pottatoes with a little butter, pepper & salt put it into a mould, greasing it well first; let it stand in a hot oven for ten minutes
Szathmary Culinary Manuscripts and Cookbooks
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