Note 177 — INDEX
Reading edition
No. 177. Stewed Lobster.—Stir flour enough into half a pint of milk to give it a creamy thickness, heat to boiling, and remove from fire, then stir in one tablespoon of butter; drain the liquor from a one pound can of lobster, chop the meat rather coarse, and add it to the sauce, season with salt and pepper and, add a teaspoon of lemon juice, simmer ten minutes and serve hot.