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Classic
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page 260
Lobsters may be prepared in same way, and served in silver scallop-shells.
Or, boil one pint milk, and thicken with one table-spoon corn starch mixed in a
little cold milk, season with pepper (cayenne may be used) and salt, and pour
over the picked-up lobster; put in baking-dish, and cover with bread-crumbs and
a few pieces of butter, and brown in oven.--Mrs. Col. S., Norfolk, Va.
LOBSTER SALAD.
Boil a large lobster (when done it will be of a bright red color, and should be
removed, as if boiled too long it will be tough), crack the claws after first
disjointing, split the body in two length-wise, pick out the meat in bits not
too fine, saving the coral separate; cut up a large head of lettuce slightly,
and place on a dish over which lay the lobster, putting the coral around the
outside. For dressing, take the yolks of three eggs, beat well, add four
table-spoons salad-oil, dropping it in very slowly, beating all the time; then
add a little salt, cayenne pepper, half tea-spoon mixed mustard, and two
table-spoons vinegar. Pour this over the lobster just before sending to
table.--Mrs. A. Wilson, Rye, N. Y.
BROILED OYSTERS.
Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine
folding wire-broiler, turning frequently to keep the juice from wasting. Serve
immediately in a hot dish with little pieces of butter on them.
Or, pepper a cup of dry bread-crumbs; dry one quart of oysters in a napkin, dip
each in butter previously peppered, roll well in the crumbs, and broil over a
good fire for five to seven minutes. Serve immediately in a hot dish with
butter, pepper and salt.
ESCALOPED OYSTERS.
Take crushed crackers, not too fine; drain liquor from a quart of oysters and
carefully remove all bits of shell, butter a deep dish or pan, cover the bottom
with crackers, put in a layer of oysters seasoned with salt and pepper and bits
of butter in plenty, then a layer of crackers, then oysters, and so on until
dish is full, finishing with the crackers covered with bits of butter; pour over
the whole the oyster-liquor added to one pint of boiling water
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