Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Lobster (Cups boiled lobster teaspoon)

2 cups boiled lobster 1/4 teaspoon salt 1 teaspoon curry powder 1 teaspoon mustard 1/2 teaspoon Worcestershire sauce 4 tablespoons butter Lettuce Cut the lobster into small pieces; mix thoroughly with the one tablespoon of butter and the seasonings. Melt the rest of the butter; cook the lobster in it and serve on fresh lettuce leaves.

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