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Susan Gilbert's late nineteenth century British cookery manuscript
Page 114
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A Stewed Cod's Head and Shoulders Boil the Fish, till nearly enough, then take it out, and put it into the Stewpan, with 2 bottles of strong ale, and one of milk Beer, 1 oz of Butter, 1 oz of bruised pepper, tied up in a Bag, a few Oysters, some good beef gravey, 2 onions salt it to your taste. To Stew Lobsters Milk When the Lobsters are boiled, pick the meat clean from the shells, then take 1 pint of butter a little mace, a little whole pepper, and the shells of the Lobsters; boil till all the goodness is out from the insides of the shells then strain and put the liquor into a stew-pan, with the meat of the Lobster, a piece of butter rolled in flour, 2 spoonsfuls of white wine, a little lemon juice, and some bread-crumbs, when stewed enough serve it up in a proper dish.
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A Stewed Cod's Head and Shoulders Boil the Fish, till nearly enough, then take it out, and put it into the Stewpan, with 2 bottles of strong ale, and one of milk Beer, 1 oz of Butter, 1 oz of bruised pepper, tied up in a Bag, a few Oysters, some good beef gravey, 2 onions salt it to your taste. To Stew Lobsters Milk When the Lobsters are boiled, pick the meat clean from the shells, then take 1 pint of butter a little mace, a little whole pepper, and the shells of the Lobsters; boil till all the goodness is out from the insides of the shells then strain and put the liquor into a stew-pan, with the meat of the Lobster, a piece of butter rolled in flour, 2 spoonsfuls of white wine, a little lemon juice, and some bread-crumbs, when stewed enough serve it up in a proper dish.
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