To [Pot] Lobster
Item
Title
To [Pot] Lobster
Date
en
1694/1795
Transcript
[Image 1] To [Pot] Lobster
Take your lobster [inserted above: when boyled] & take out all ye body and all ye meat out of ye Clawes & Taile & all which can be got & mince it small and season it with mace & cloves Ginger & peper salt
[Image 2] and lay a hole onion in it thn take as much swete buter as will Make it slip & melt it in it over the fire then take out your onin and put it in a pot and Buter it up it will Ceep a mounth so Eat it with viniger- - -
Take your lobster [inserted above: when boyled] & take out all ye body and all ye meat out of ye Clawes & Taile & all which can be got & mince it small and season it with mace & cloves Ginger & peper salt
[Image 2] and lay a hole onion in it thn take as much swete buter as will Make it slip & melt it in it over the fire then take out your onin and put it in a pot and Buter it up it will Ceep a mounth so Eat it with viniger- - -
Contributor
Caylor, Karmen
Le, Vincent
en
Stevens, Jen
en
Grimm, Stephanie
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.