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Show SCALLOPED LOBSTER-Strain the liquor from a tin of preserved lobster into a basin; mix it with two tablespoonfuls of fine flour, and stir into it a gill of boiling water. Put this into a stew pan with an ounce of fresh butter and stir until thick, add a teaspoonful of essence of anchovy and a pinch of cayenne pepper; pick any bits of shell or cartilage from the lobster and add it to the sauce. Butter a tin dish; put in it a thick layer of bread crumbs, and on this the lobster, cover with a thick layer of crumbs, spread bits of butter thickly on top, and bake in a quick oven for 15 minutes. If not brown, use a salamander, or color before the fire in Dutch oven.-Everyday Meals, Mary Hooper. |