After the meat is removed from the lobster, take all the rest (except the lady, woolly gills and intestine), including the shell, and put it into a mortar with twice its weight of butter. Pound it to a pulp; then place it in a saucepan on the fire, and cook until the butter is melted. Strain it through a cloth. Beat the strained butter until it is cold. If not a deep enough color, add a very little cochineal.
CHOWDERS
POTATO CHOWDER
- 6 good-sized potatoes.
- ¼ lb. salt pork.
- 1 onion.
- 1 tablespoonful butter.
- 1 tablespoonful flour.
- 1 pint milk or cream.
- 1 pint water.
- 1 tablesp’ful chopped parsley.
- 1 teaspoonful salt.
- ½ teaspoonful pepper.
Cut the potatoes into dice, cut the pork into small pieces, and put it with the sliced onion into a frying pan, and fry until a light brown.
Put into a kettle a layer of potatoes, then a layer of onions and pork, and sprinkle with salt, pepper, and chopped parsley. Repeat this until all the potatoes, pork, onions, and parsley are in. Pour over them the grease from the pan in which the pork and onions were fried. Add one pint of water, cover, and let simmer twenty minutes. Scald the milk in a double boiler, and add it to a roux made of the flour and butter. Add this to the pot when the potatoes are tender, and stir carefully together, so as not to break the potatoes. Taste to see if the seasoning is right. Serve very hot.
This is a good dish for luncheon, or for supper in the country.
FISH CHOWDER
- 3 lbs. fresh fish.
- 3 large potatoes.
- 1 large onion.
- ½ lb. salt pork.
- 1 pint milk.
- 3 ship crackers.
- Pepper and salt.