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With our claws we clack, we dance, we fight... and beat the time! |
The Glasse Series No. 2 1. To Butter Crabs or Lobsters A & B (1747) 2. To Roast Lobsters (1747) 3. A Fine Dish of Lobsters (1747) 4. To Dress a Crab & Grilled & Buttered Shrimps (1747) |
The famous recipes by Hannah Glasse (1708-1770), which were already very popular, when Mozart & Haydn visited England in 1760s and 1790s, and which were already famous Anglo-American dishes! |
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DIFFICULTY: Don't kill me with those carrots! I'm a lobster, for Goodness' sake! |
1. TO BUTTER CRABS OR LOBSTERS A & B(1747) RECIPE A. [for Crabs or Lobsters] INGREDIENTS: crabs (2, boiled & cold) or lobsters (2, boiled & cold) wine white (1 glass; an Alsatian wine) vinegar white (2 tablespoons) nutmeg (some grated) butter (240gr; fresh & melted) anchovy (1) egg yolks (2) toasts (3 or more; triangle shape) METHOD: This method can be used both for the crabs and the lobsters. You can boil crabs or lobsters, as usual, just in salted water or in court-bouillon (fine herbs or 1 small onion, a piece of carrot, some white wine, all in boiling salted water). 1. Take the cold meat out the shells/bodies of the crabs or lobsters, cut it rather small and put it into a saucepan. 2. Then add 1 glass of white wine, 2 tablespoons of white vinegar, some grated nutmeg and let it stew. 3. At this point, beat up 2 egg yolks with 240gr of butter melted with 1 anchovy. 4. Now pour this mixture into the saucepan with the meat of the crabs or lobsters. Shake well constantly until it is hot. 5. When ready, pour a part of the meat into the great shell of the crab or lobster and the rest in little saucers. 6. Position the great shell at the centre of your dish, surrounded by the little saucers and 3 or more toasts, better if cut in triangles. ------------------------------------- RECIPE B. [for Lobsters] INGREDIENTS: lobsters (3, boiled & cold) wine white (6 tablespoons; an Alsatian wine) mace (1 blade) pepper (little beaten) salt butter (ca. 70/100gr; fresh) vinegar white (1 tablespoon) bread crumbs (the quantity necessary to cover the dish) METHOD: 1. Use 2 lobsters for the main dish and keep 1 lobster, to be broiled and cut in four parts and to be used to garnish the dish, at the end. 2. Take the meat out of the shells. Then mix it with 2 tablespoons of white wine. 3. Now put the meat into a saucepan and add another 4 tablespoons of white wine, and mace, pepper, salt. 4. Let it stew for a few minutes, then add a piece of fresh butter. Shake the saucepan until the butter appears well melted and add 1 tablespoon of white vinegar with the bread crumbs, until they are toasted and well mixed with the meat. 5. When it's ready and hot, pour the meat of the 2 lobsters, prepared in this way, into the main dish and position 4 pieces of the tail of the third broiled lobster, already peppered and salted, upon the meat of the other 2 lobsters. |
[A] TO BUTTER CRABS, OR LOBSTERS.
Take two Crabs, or Lobsters, being boiled, and cold, take all the Meat out of the Shells and Bodies, mince it small, and put it all together into a Sauce-pan; add to it a Glass of White Wine, two Spoonfuls of Vinegar, a Nutmeg grated, then let it boil up till it is thorough hot; then have ready half a Pound of fresh Butter, melted with an Anchovy, and the Yolks of two Eggs beat up and mixed with the Butter; then mix Crab and Butter all together, shaking the Sauce-pan constantly round till it is quite hot; then have ready the great Shell, either of the Crab or Lobster, lay it in the Middle of your Dish, pour some into the Shell, and the rest in little Saucers round the Shell, sticking three Corner Toasts between the Saucers, and round the Shell. This is a fine Side-dish at a second Course. [B] TO BUTTER LOBSTERS ANOTHER WAY. Parboil your Lobsters, then break the Shells, and pick out all the Meat, cut it small, take the Meat out of the Body, mix it fine with a Spoon in a little White Wine: For example, a small Lobster one Spoonful of Wine, put it into a Sauce-pan with the Meat of the Lobster, and four Spoonfuls of White Wine, a Blade of Mace, a little beaten Pepper, and Salt; let it stew all together a few Minutes, then stir in a Piece of Butter, shake your Sauce-pan round till your Butter is melted, and put in a Spoonful of Vinegar, then strew in as many Crumbs of Bread as will make it thick enough. When it is hot, pour it into your Plate, and garnish with the Chine of a Lobster, cut in four, peppered, salted, and broiled. This makes a pretty Plate, or a fine Dish with two or three Lobsters. You may add one Tea Spoonful of fine Sugar to your Sauce. |
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2. TO ROAST LOBSTERS (1747)
INGREDIENTS: lobster (1 mid/big) butter (fresh, unsalted; for basting) butter (fresh, unsalted; melted) METHOD: 1. Boil your lobster, as seen supra at Recipe No. 1/A. 2. Baste the lobster with butter. If you have not a live flame, put the lobster in the oven, with dripping-pan under the oven grid-iron with the lobster. 3. Keep basting the lobster from time to time, until the lobster have a fine froth. 4. Prepare some melted butter and pour it into a cup, you are going to serve with the lobster. 5. Now serve the lobster with the cup of melted butter. |
TO ROAST LOBSTERS.
Boil your Lobsters, then lay them before the Fire, and baste them with Butter, till they have a fine Froth. Dish them up with plain melted Butter in a Cup. This is as good a Way to the full as roasting them, and not half the Trouble. |
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3. A FINE DISH OF LOBSTERS (1747)
INGREDIENTS: lobsters (3; 1 bigger) The other ingredients as seen for Recipe No. 2 and for Recipe No. 1/A or No. 1/B. METHOD: 1. Boil 3 lobsters, as seen supra at Recipe No. 1/A. 2. Then prepare the bigger one roasted as seen at Recipe No. 2, while you prepare the other 2 smaller ones buttered, as seen at Recipe No. 1/A or No. 1/B. 3. Then serve by positioning the bigger roasted lobster at the centre of the dish, the filled body shells of the other buttered 2 on each side. Then complete by adding to the dish the rest of the 2 buttered lobsters (instead of using the little saucers), possibly as tails cut in four pieces at the end of the composition with the big claws of the bigger lobster. Serve with melted butter in a cup. |
TO MAKE A FINE DISH OF LOBSTERS.
Take three Lobsters, boil the largest as above [see No. 2], and froth it before the Fire; take the other two boiled, and butter them as in the foregoing Receipt [see No. 1]. Take the two Body-shells, heat them hot, and fill them with the buttered Meat; lay the large Lobster in the Middle, and the two Shells on each Side; and the two great Claws of the middle Lobster at each End; and the four Pieces of Chines of the two Lobsters broiled, and laid on each End. This, if nicely done, makes a pretty Dish. |
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4. TO DRESS A CRAB & GRILLED & BUTTERED SHRIMPS (1747)
RECIPE A. [to Dress a Crab] INGREDIENTS: crab (1, big enough, boiled & cold) wine white (ca. 0.240l; an Alsatian wine) vinegar white (1 tablespoon) egg yolk (1) nutmeg (a little) pepper (crushed) salt bread crumbs (a few) METHOD: 1. Boil the crab, as seen supra at Recipe No. 1/A. 2. Take the meat out of the shell, with the usual accuracy. Put it into a saucepan. 3. Add the white wine, the nutmeg, pepper and salt. 4. Let it stew over a slow fire. Now add a few bread crumbs, 1 beaten up egg yolk, 1 tablespoon of white vinegar. 5. Shake well and when ready, serve it on a plate. --------------------------------------------- RECIPE B. [to Grill Shrimps] INGREDIENTS: shrimps parsley (chopped) pepper salt butter bread (grated) METHOD: 1. Put the shrimps in a scallop-shell. 2. Season them with chopped parsley, pepper, salt and butter. Then add some grated bread. 3. Let the shrimps stew for 30min. 4. Before serving them, brown them with a cooking torch. --------------------------------------------- RECIPE C. [Buttered Shrimps] INGREDIENTS: shrimps (ca. 2 kg.) wine white (ca. 0.500l; an Alsatian wine) butter (240gr; fresh & melted) sippets toasted (a few) nutmeg (some) eggs (8; fresh) [salt] [pepper] METHOD: 1. Put the shrimps into a saucepan with ca. 0.400l of white wine and the nutmeg, [salt and pepper]. Let them stew. 2. Beat up the eggs with the rest of the white wine and the butter. Pour the mixture into the saucepan over the shrimps. 3. Shake the saucepan well, until it's ready. 4. Lay the toasted sippets into a plate and pour the shrimps over them. 5. You can serve. |
[A] TO DRESS A CRAB.
Having taken out the Meat, and cleansed it from the Skin, put it into a Stew-pan, with half a Pint of White Wine, a little Nutmeg, Pepper, and Salt over a slow Fire; throw in a few Crumbs of Bread, beat up one Yolk of an Egg with one Spoonful of Vinegar, throw it in, and shake the Sauce-pan round a Minute, then serve it up on a Plate. [B] TO GRILL SHRIMPS. Season them with Salt and Pepper, and shread Parsley, Butter, [in] Scollups-shells well; add some grated Bread, and let them stew for half an Hour. Brown them with an hot Iron, and serve them up. [C] BUTTERED SHRIMPS. Stew two Quarts of Shrimps in a Pint of White Wine, with Nutmeg, beat up eight Eggs, with a little White Wine, and half a Pound of Butter, shaking the Sauce-pan one way all the time over the Fire, till they are thick enough, lay toasted Sippets round a Dish, and pour them over it, so serve them up. |