To pickle Lobsters

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Boil them in vinegar, white-wine, and salt, being boiled take them up and lay them by, then have some bay-leaves, rosemary tops, winter-savory, tyme, large mace, and whole pepper: boil these foresaid materials all together in the liquor with the lobsters, and some whole cloves; being boil’d, barrel them up in a vessel that will but just contain them, and pack them close, pour the liquor to them, herbs spices, and some lemon peels, close up the head of the kegg or firkin; and keep them for your use; when you serve them, serve them with spices, herbs, peels, and some of the liquor or pickle.