To Pot Lobster

Title: To Pot Lobster
Date: en 1694/1795
Description: A recipe for cooking and preserving lobster in butter with onion and spices
Transcript: Take your lobster when boyled & take out all the body and all the meat out of the Clawes & Taile & all which can be got & mince it small and season it with mace & cloves Ginger & peper salt and lay a hole onion in it then 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
Subject: See all items with this value lobsters; See all items with this value mace (spice); See all items with this value cloves; See all items with this value ginger; See all items with this value black pepper; See all items with this value salt (seasonings); See all items with this value butter; See all items with this value onions; See all items with this value vinegar; See all items with this value boiling (cooking)
Contributor: Caylor, Karmen; Le, Vincent; en Grimm, Stephanie; en Salahuddin, Shafiya
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.

Media: http://wizwah.gmu.edu/oberle/files/original/dbd604790274e5c8dd0a156cac5d2455.jpg; http://wizwah.gmu.edu/oberle/files/original/d6a1f621f1f3834c252ca935cd69cca1.jpg

Item sets: Fairfax Cookbook; Food; Meat dishes; Preserving, Pickling, & Fermentation