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Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


BROILED LIVE LOBSTER.--Take a good-sized live lobster, put him on his back, crack his claws, and split him up the middle from tail to head; sprinkle a little salt and pepper on the inside, and put him at once on the fire (broiler) and broil him slowly for about twenty-five minutes. Mix in the meantime two ounces of butter, the juice of two lemons and a little chopped parsley (all cold) to a stiff sauce, and put same on the lobster when serving him.

LOBSTER SALAD.--Take the meat of a boiled lobster and cut it into small pieces, and cover with a dressing prepared as follows:
     Mash the yolks of two hard-boiled eggs, to which add a teaspoonful of salt, two tablespoonsful of fine olive oil, and rub together until they are thoroughly mixed; add to this one tablespoonful of brown sugar and one of ground mustard. Stir this mixture well, and while stirring drop in it sufficient sharp vinegar to make a thick dressing. After putting in a dish, decorate the edges of the dish with a few leaves of celery or the whites of eggs cut into rings.

LOBSTER PIE.--From a boiled lobster take out the meat in as perfect a form as possible, cut it into pieces of equal size, put them into a spider with the liquor that comes out of the shell, two tablespoonsful of celery vinegar, a little red pepper, a pinch of sugar, and two tablespoonsful of butter; dredge with flour, cover closely, and let it stew ten minutes; then cook in dish with light paste, the same as in making a chicken pie. Serve hot.

CROQUETTES OF LOBSTER.--Have the lobster chopped fine and mix with salt, pepper, bread crumbs and a little parsley. Moisten with cream and a little butter. Make them in whatever form you desire, and after dipping in egg and rolling in bread crumbs, fry them.

LOBSTERS are most plentiful during the warmer months.