Creamed Lobster
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Remove any hard portions from the lobster.
Melt butter in a skillet, add flour, and stir until smooth.
Add warmed milk gradually, stirring until creamy and free of lumps.
Add seasonings and the lobster.
Let the mixture boil until it reaches the desired consistency.
Serve in ramekins or patty shells, garnished with rings of green pepper.
Original recipe, verbatim
One large can lobster, 1 pint milk, 3 tablespoons butter,
2yi tablespoons flour, paprika, salt and pepper, 1 green pep-
per sliced. Remove bones from lobster and all hard portions.
Melt butter in a skillet, add flour and stir until smooth.
Then add milk which has been warmed. Stir till it is creamy
and all lumps disappear. Add seasoning and finally lobster.
Let the mixture boil, and when it reaches the desired con-
sistency serve in ramkins or patty shells. Place one or two
rings of green pepper on each portion.
Mrs. Christine Branding.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.