To stew Lobsters otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take the meat out of the shells, slice it, and fry it in clarified butter, (the Lobsters being first boil’d and cold), then put the meat in a pipkin with some claret wine, some good sweet butter, grated nutmeg, salt, and 2 or three slices of an orange; let it stew leisurely half an hour, and dish it up on fine carved sippets in a clean dish, with sliced orange on it, and the juyce of another, and run it over with beaten butter.