If you find your batter too thin, so that it spreads too much in the frying-pan, add a little more flour beaten well into it. If it is too thick, thin it with some additional milk.
OYSTER PIE.
Make a puff-paste, in the proportion of a pound and a half of fresh b.u.t.ter to two pounds of sifted flour. Roll it out rather thick, into two sheets. b.u.t.ter a deep dish, and line the bottom and sides of it with paste. Fill it up with crusts of bread for the purpose of supporting the lid while it is baking, as the oysters will be too much done if they are cooked in the pie. Cover it with the other sheet of paste, having first b.u.t.tered the flat rim of the dish. Notch the edges of the pie handsomely, or ornament them with leaves of paste which you may form with tin cutters made for the purpose. Make a little slit in the middle of the lid, and stick firmly into it a paste tulip or other flower.
Put the dish into a moderate oven, and while the paste is baking prepare the oysters, which should he large and fresh. Put them into a stew-pan with half their liquor thickened with yolk of egg boiled hard and grated, enriched with pieces of b.u.t.ter rolled in bread crumbs, and seasoned with mace and nutmeg. Stew the oysters five minutes. When the paste is baked, carefully take off the lid, remove the pieces of bread, and put in the oysters and gravy.
Replace the lid, and send the pie to table warm.
TO BOIL A LOBSTER.
Put a handful of salt into a large kettle or pot of boiling water.
When the water boils very hard put in the lobster, having first brushed it, and tied the claws together with a bit of twine. Keep it boiling from half an hour to an hour in proportion to its size.
If boiled too long the meat will be hard and stringy. When it is done, take it out, lay it on its claws to drain, and then wipe it dry. Send it to table cold, with the body and tail split open, and the claws taken off. Lay the large claws next to the body, and the small ones outside. Garnish with double parsley.
It is scarcely necessary to mention that the head of a lobster, and what are called the lady-fingers are not to be eaten.
TO DRESS LOBSTER COLD.
Put a table-spoonful of cold water on a clean plate and with the back of a wooden spoon mash into it the coral or scarlet meat of the lobster, adding a salt-spoonful of salt, and about the same quant.i.ty of cayenne. On another part of the plate mix well together with the back of the spoon two table-spoonfuls of sweet oil, and a tea-spoonful of made mustard. Then mix the whole till they are well incorporated and perfectly smooth, adding, at the last, three table-spoonfuls of vinegar.
This quant.i.ty of seasoning is for a small lobster. For a large one, more of course will be required. Many persons add a tea-spoonful of powdered white sugar, thinking that it gives a mellowness to the whole.
The meat of the body and claws of the lobster must be carefully extracted from the sh.e.l.l and minced very small When the dressing is smoothly and thoroughly amalgamated mix the meat with it, and let it be handed round to the company.
The vinegar from a jar of Indian pickle is by some preferred for lobster dressing.
You may dress the lobster immediately _before_ you send it to table. When the dressing and meat are mixed together, pile it in a deep dish, and smooth it with the back of a spoon. Stick a bunch of the small claws in the top, and garnish with curled parsley.
Very large lobsters are not the best, the meat being coa.r.s.e and tough.
STEWED LOBSTER.
Having boiled the lobster, extract the meat from the sh.e.l.l, and cut it into very small pieces. Season it with a powdered nutmeg, a few blades of mace, and cayenne and salt to your taste. Mix with it a quarter of a pound of fresh b.u.t.ter cut small, and two gla.s.ses of white wine or of vinegar. Put it into a stew-pan, and set it on hot coals. Stew it about twenty minutes, keeping the pan closely covered lest the flavour should evaporate. Serve it up hot.
If you choose, you can send it to table in the sh.e.l.l, which must first be nicely cleaned. Strew the meat over with sifted bread-crumbs, and brown the top with a salamander, or a red hot shovel held over it.
FRICa.s.sEED LOBSTER.
Put the lobster into boiling salt and water, and let it boil according to its size from a quarter of an hour to half an hour.
The intention is to have it parboiled only, as it is afterwards to be frica.s.seed. Extract the meat from the sh.e.l.l, and cut it into small pieces. Season it with white pepper, salt, and nutmeg; and put it into a stew-pan with as much cream as will cover it. Keep the lid close; set the pan on hot coals, and stew it slowly for about as long a time as it was previously boiled. Just before you take it from the fire, stir in the beaten yolk of an egg. Send it to table in a small dish placed on a larger one, and arrange the small claws nicely round it on the large dish.
POTTED LOBSTER.
Parboil the lobster in boiling water well salted. Then pick out all the meat from the body and claws, and beat it in a mortar with nutmeg, mace, cayenne, and salt, to your taste. Beat the coral separately. Then put the pounded meat into a large potting can of block tin with a cover. Press it down hard, having arranged it in alternate layers of white meat and coral to give it a marbled or variegated appearance. Cover it with fresh b.u.t.ter, and put it into a slow oven for half an hour. When cold, take off the b.u.t.ter and clarify it, by putting it into a jar, which, must be set in a pan of boiling water. Watch it well, and when it melts, carefully skim off the b.u.t.termilk which will rise to the top. When no more sc.u.m rises, take it off and let it stand for a few minutes to settle, and then strain it through a sieve.
Put the lobster into small potting-cans, pressing it down very hard. Pour the clarified b.u.t.ter over it, and secure the covers tightly.
Potted lobster is used to lay between thin slices of bread as sandwiches. The clarified b.u.t.ter that accompanies it is excellent for fish sauce.
Prawns and crabs may be potted in a similar manner.
LOBSTER PIE.
Put two middle-sized lobsters into boiling salt and water. When they are half boiled, take the meat from the sh.e.l.l, cut it into very small pieces, and put it into a pie dish. Break up the sh.e.l.ls, and stew them in a very little water with half a dozen blades of mace and a wine-gla.s.s of vinegar. Then strain off the liquid. Beat the coral in a mortar, and thicken the liquid with it. Pour this into the dish of lobster to make the gravy. Season it with cayenne, salt, and mushroom catchup, and add bits of b.u.t.ter. Cover it with a lid of paste, made in the proportion of half a pound of b.u.t.ter to a pound of flour, notched handsomely, and ornamented with paste leaves. Do not send it to table till it has cooled.
TO BOIL PRAWNS.
Throw a handful of salt into a pot of boiling water. When it boils very hard, put in the prawns. Let them boil a quarter of an hour, and when you take them out lay them on a sieve to drain, and then wipe them on a dry cloth, and put them aside till quite cold.
Lay a handful of curled parsley in the middle of a dish. Put one prawn on the top of it, and lay the others, all round, as close as you can, with the tails outside. Garnish with parsley.
Eat them with salt, cayenne, sweet oil, mustard and vinegar, mixed together as for lobsters.
CRABS
Crabs are boiled in the same manner, and in serving up may be arranged like prawns.
HOT CRABS.
Having boiled the crabs, extract all the meat from the sh.e.l.l, cut it fine, and season it to your taste with nutmeg, salt, and cayenne pepper. Add a bit of b.u.t.ter, some grated bread crumbs, and sufficient vinegar to moisten it. Fill the back-sh.e.l.ls of the crab with the mixture; set it before the fire, and brown it by holding a red-hot shovel or a salamander a little above it.
Cover a large dish, with small slices of dry toast with the crust cut off. Lay on each slice a sh.e.l.l filled with the crab. The sh.e.l.l of one crab will contain the meat of two.
COLD CRABS.
Having taken all the meat out of the sh.e.l.ls, make a dressing with sweet oil, salt, cayenne pepper, mustard and vinegar, as for lobster. You may add to it some hard-boiled yolk of egg, mashed in the oil. Put the mixture into the back sh.e.l.ls of the crabs, and serve it up. Garnish with the small claws laid nicely round.
SOFT CRABS.
These crabs must be cooked directly, as they will not keep till next day.
Remove the spongy substance from each side of the crab, and also the little sand-bag. Put some lard into a pan, and when it is boiling hot, fry the crabs in it. After you take them out, throw in a handful of parsley, and let it crisp; but withdraw it before it loses its colour. Strew it over the crabs when you dish them.
Make the gravy by adding cream or rich milk to the lard, with some chopped parsley, pepper and salt. Let them all boil together for a few minutes, and then serve it up in a sauce-boat.
TERRAPINS.