Get fresh boiled lobsters, and take as much of the meat, spawn & head as will be about a pound. Melt a table spoonful of butter in a stew pan, and add to it the Lobster and two table spoonful of fish curry paste to be had of the oilmen (not powder) and one and a half wine glass of cold water; stew quickly for fifteen minutes, and it is done –
Le Papier de Nouvelle
An oilman was usually the person who sold or filled the oil for lamps – more investigation required as to where to buy fish curry paste in 1837. Unless anyone out there already knows?
For a list of other recipes in this book, belonging to Clara Palmer-Morewood of Alfreton Hall see our catalogue, ref: D7555/1