Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-02-04
COOKING SAELLFISH
vap j IT.
Various Ways of Serving the
Toothsome Lobster.
Il"
CARE IN PREPARATION
SIMPLE RECIPES WHICH INSURE
EXCELLENT RESULTS.
To Keep the Flesh Firm and Tender
Croquettes and Cut1ets-A
Dainty Salad.
CARE IN PREPARATION

De llao lreSn from the water in which they
nave rlpened, so much the better for their
delicate flavor. The next best thing is to
buy them alive and prepare them for your
own table If unable to do SO. at least
| never fail to buy from a dealer who keeps
the best and freshest of boiled fish,
If lobster is TO be had alive buy it;
select one that is rather heavy In proper
ton to size, and a smallish, rather than a
large one as the meat will be firm and
tender. The female lobster is best for
| salads and the other solid dishes When
bought purposely for soup or sauce the
male is preferred. 1t has a narrower tail
and more claws than the female.
To boil lobster plunge II into a large
pot full of boiling, sailed water, using a
tablespoonful of salt to gallon Of water.
Some authorities urge that it be put into
warm water and allowed to smother. for
the reason that 1t will suffer less than II
killed by the plunge into boiling water.
II 1t weighs about three pounds it should
be cooked sufficiently in twenty or thirty
minutes. Smaller ones may be boiled in
from fifteen to twenty minutes; If very
hight weight. twelve minutes will be long
enough. If cooked too long or quickly
the flesh will become tough and stick to
the shell.
Care in the Preparation.
w ueH COOL enough TO ndnule, break on
the tail. twist off the claws and remove
the soft fins that close to the body
where the legs are Joined to it. Break the
Shell carefully, shake out the liver, which
is of greenish color, and the coral. Save
the coral for seasoning. The whitish sub
stance that is. next the shell must not be
eaten. After the shell is removed take all
the flesh from the body and the claws; cut
the shell Of he tail Sid
and take out the meat in one piece. Cut
this piece open and take out the little vein
found running the entire length as it is not
edible. Sometimes this vein is red, though
1t may be black or white. 1t is not to be
eaten. whatever its color. The stomach
of the fish, found directly under the head,
is also one of the parts not good for food.
a fresh boiled lobster in the market may
be known by the stiffness of Its tail, and it
has no offensive odor.
When the fish is prepared according to
the above directions, taking care to break 1t
as little possible it is ready to make into
salads. The flesh of two Holsters, weighing
from four to five pounds, will make about a
quart of meat. To make this into salad,
cut in small pieces and mix with it q
French dressing. Set where cool until time
to serve. Wash the hearts Of three or four
heads of lettuce. according to size, and
sprinkle them with chopped ice. When
ready TO serve, drain and dry the lettuce
quickly, without bruising or tearing, and
make INTO q nest on a low, nat ulSU.
half pint of mayonnaise over the lobster,
put tablespoonful on each lettuce leaf. A
Light layer of the dressing some of the
coral washed fine may be scattered over the
top. Sometimes the two shells from the
tail, and one from the back. are cleaned in
cold water Joined in the form of a boat
and placed in a bed of lettuce or cress. The
shells are then filed with the lobster mix
ture.
Broiled Lobster.
Get the fish dealer to split open the
lobster and prepare it for cooking. Pour
some warm butter over the two pieces,
sprinkle little salt and pepper over them,
and place them on a grill over a clear fire
with the meat uppermost; as soon as it is
cooked open the claws and cover the meat
with a sauce prepared according to the
directions given below. Place the divided
pieces of the lobster on a hot silver DISH,
and Just as il is going to be sent to the
table pour a small quantity of warm
brandy into the dish and light it with a
taper. For the sauce fry two minced shall
lots with a slice OF ham (cut into small
pieces) in half an ounce of butter for few
minutes, then add a gill of claret, bay
leaf, few pieces of parsley, thin piece
of lemon peel and dust of curry powder
and black pepper. W hen the Wine bol4S pour
in A quarter of "A pint of tomato sauce and
one gill and a half of thick brown sauce
and let the whole simmer at the side of the
stove for twenty minutes then add rev
drops of carmine and strain. Reheat the
sauce and Just before it is required stir
i'm an ounce of lobster, butter and a large
teaspoonful of minced parsley and TARA
gon.
Egg and Lobster Salads.
Hard boil as many eggs as are required
for a DISH when they are cold slice
piece from each end of the eggs and cut
them through the middle; remove the
yolks carefully and brush over all the
pieces of white with cool aspic jelly, and
sprinkle some finely minced parsley over
the outside Pass the yolks through
sieve into basin; season them with salt,
pepper and q dust of curry powder, and
add by degrees some salad oil (allowing
a tablespoonful to every four eggs);
when this is thoroughly mixed pour in
teaspoonful each (to the above proper
ton of eggs) of tarragon and white wine
vinegar and then sufficient double cream
to bring the mixture to the consistency
of a thick sauce. Have ready some of the
best portions of lobster coarsely
minced. add the latter to the sauce and
fill the whites OF the eggs. Prepare as
many rounds of aspic jelly as there are
pieces of egg, arrange some finely shred
ded lettuce On Them and place one of the
filled whites in the middle and stick a
few little pieces OF small cress into the
top of the lobster mixture.
Lobster CroquetteS.
Drain and pick ever one small lobster,
mince fine. and add little powdered
mace, pepper and isalt. Mix one-fourth
as much bread crumbs as you have meat
with two tablespoonfuls of melted but
ter. Mold In balls or cones, dip in egg
and busted crackers and fry brown in
hot lard. u
Lobster Newburg.
Take the best part of one large lobster,
cut into small pieces with a tablespoon
full of butter, season with pepper and
salt. Pour oyer 1t a gill of sherry wine
cook ten minutes. Add the beaten yolks
of three eggs and half a pint of cream
Let all come to a boil and serve immedi-
ateIy. Add truffies If preferred.
Lobster Outlets.
Chop one pint of boiled lobster rather
fine with silver knife. Add one table,
spoonful of chopped parsley one quarter of
a grated nutmeg. one teaspoonfuI of salt
and a saItspoonful of pepper. Put half a
pint of milk in a saucepan over the fire.
Rub together two tablespoonfuls of flour
and one tablespoonful of butter. Add to the
milk and stir until smooth and thick
Beat the yolks Of two eggs, add them to
fha r,ixtItre and cook inst a uonant