Photo: David Todd McCarty
Ingredients
- a pound of butter
- three quarters of a pound of butter
Directions
1
BOIL a little mace, and whole pepper, long enough to take out the strong taste of the spice; then strain it off, and melt three quarters of a pound of butter in it. Cut the lobster in very small pieces, and stew it till it is tender.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive