put them into a Dish with melted Butter
beaten thick with a little water, then take a few spoonfuls of the
Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put
it to the melted Butter, then take up your Lobsters, and crack the
shells that they may be easie to open.
Roste Lobsters Old Elizabethan Recipe
The above Old recipe is taken from for Roste Lobsters is written in totally
different way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of
Era - Free Educational Resource.
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