LOBSTER PUDDING (1875)
Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)
LOBSTER PUDDING.
• 1 large lobster well boiled, or a can of preserved lobster.
• 1/2 cup fine bread-crumbs.
• 1/2 cup cream or rich milk.
• Cayenne pepper and salt.
• 1 teaspoonful of Worcestershire or Harvey's sauce.
• 1/4 pound fat, salt pork, or corned ham, cut into very thin slices.
• 3 eggs.
Pound the meat and coral to a paste.
Mix into this two eggs well beaten, the seasonings the bread-crumbs, and one table-spoonful of cream.
Stir all together until light.
Line the pudding-mould with the sliced ham.
Pour the mixture into this and fit on the top.
Set into a pot or pan of boiling water, and boil steadily for one hour.
Sauce for Pudding.
• 1/2 cup drawn butter.
• The remainder of the cream.
• A little chopped parsley.
• 1 teaspoonful anchovy sauce.
Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken, take from the fire.
Turn the pudding out carefully upon a hot dish, and pour the sauce over it.
Cut with a sharp thin knife.
Send around lemon cut into eighths, to be squeezed over each slice, should the guests wish to do so.
The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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