Potted Lobsters from Modern Cookery for Private Families by Eliza Acton
Separate carefully the flesh of freshly-boiled lobsters from the shells, and from the tough red skin of the tails, mince the fish up quickly with a very sharp knife, turn it immediately into a larg...
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Pot
- Stove
- Saucepan
- Mixing bowl
- Spoon
- Ramekin
Ingredients
- clarified butter
- brown shrimps
- ham
- paper
- lobster-coral
- butter
- lobster
- coral
- white meat
- turkey
- pounded mace
- nutmeg
- salt
- paste
- lobsters
- shells
- fish
- cayenne
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