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Title: Heirloom Lobster Recipes - 01 (1712)
Categories: Seafood Info Check
Yield: 1 Info file

  Text

To fry Lobsters.

Being boild take the meat out of the shells, and slice it long wayes, flour it, and fry it in clarified butter, fine, white, and crisp; or in place of flouring it in batter, with eggs, flour, salt, and cream, roul them in it and fry them, being fryed make a sauce with the juyce of oranges, claret wine, and grated nutmeg, beaten up thick with some good sweet butter, then warm the dish and rub it with a clove of garlick, dish the lobsters, garnish it with slices of oranges or lemons, and pour on the sauce.

To keep Lobsters a quarter of a year very good.

Take them being boild as aforesaid wrap them in course rags having been steeped in brine, and bury them in a cellar in some sea-sand pretty deep. From "The Accomplished COOK: Or, The Art and Mystery of Cookery", Boston, 1712

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