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Classic
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page 59
two or three minutes before taking them off the fire, peel the eggs carefully
and throw them in whole. If there should be no eggs use the yolk of hens' eggs,
hard boiled. This receipt is for four terrapins.
--Rennert's Hotel, Baltimore.
BOILED LOBSTER.
Put a handful of salt into a large kettle or pot of boiling water. When the
water boils very hard, put in the lobster, having first brushed it, and tied the
claws together with a bit of twine. Keep it boiling from 20 minutes to half an
hour in proportion to its size. If boiled too long the meat will be hard and
stringy. When it is done take it out, lay it on its claws to drain, and then
wipe it dry.
It is scarcely necessary to mention that the head of a lobster, and what are
called the lady-fingers, are not to be eaten.
Very large lobsters are not the best, the meat being coarse and tough. The male
is best for boiling; the flesh is firmer, and the shell a brighter red; it may
readily be distinguished from the female; the tail is narrower, and the two
upper-most fins with in the tail are stiff and hard. Those of the hen lobster
are not so, and the tail is broader.
Hen lobsters are preferred for sauce or salad, on account of their coral. The
head and small claws are never used.
They should be alive and freshly caught when put into the boiling kettle. After
being cooked and cooled, split open the body and tail, and crack the claws, to
extract the meat. The sand pouch found near the throat should be removed. Care
should be exercised that none of the feathery, tough, gill-like particles found
under the body shell get mixed with the meat, as they are indigestible, and have
caused much trouble. They are supposed to be the cause of so-called poisoning
from eating lobster.
Serve on a platter. Lettuce, and other concemitants of a salad, should also be
placed on the table or platter.
SCALLOPED LOBSTER.
Butter a deep dish, and cover the bottom with fine bread-crumbs; put on this a
layer of chopped lobster, with pepper and salt; so on alternately until the dish
is filled, having crumbs on top. Put on bits of butter, moisten with milk, and
bake about twenty minutes.
DEVILED LOBSTER.
Take out all the meat from a boiled lobster, reserving the coral; season highly
with mustard, cayenne, salt and some kind of table sauce; stew until well mixed,
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