A Victorian Lobster Curry to celebrate National Curry Week

A recipe for Lobster Curry, from Clara Palmer-Morewood's recipe book

A recipe for Lobster Curry, from Clara Palmer-Morewood’s recipe book

Lobster Curry

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

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