Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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LOBSTER (a la Cecil)

Take all the meat from the shell of one fresh lobster, and cut it into pieces an inch square. Melt an ounce of butter in a stewpan, then stir a table-spoonful of flour smoothly into it, and add a quarter of a pint of cream and the same of stock. Stir this sauce over the fire until it boils, then put in the pieces of lobster and make it very hot. Arrange the mixture in a hot dish, with a ring of chopped parsley round the base. Probable cost, 2s. 8d. Sufficient for six persons.

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