To stew Lobsters otherways

Method

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.

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