A Lobster Pye

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a good Crust, boil two Lobsters, take out the Tails, cut them in two, take out the Gut, cut each all in four Pieces, and lay them in the Dish. Take the Bodies, bruise them well with the Claws, and pick out all the rest of the Meat; chop it all together, season it with Pepper Salt, and two or three Spoonfuls of Vinegar, melt half a Pound of Butter, stir all together, with the Crumb of a Halfpenny Role, rubbed in a clean Cloth small, lay it over the Tails, put on your Cover, and bake it in a slow Oven.