I have this wonderful recipe for lobster from England and then found two others from a different book.  So, I figured this would be a good place to add a few seafood recipes together; these would be a nice way to celebrate the Holidays with a special dish. 

Wimbledon/London 1860’s thru 1928

November 21^st 1901

Lobster Kromeskys (Kromeskies)

Pound or chop the flesh of a good-sized lobster to a smooth paste, add to it 1 ½ oz of fresh butter, a little cayenne pepper and salt, a very small quantity of ground mace, mix all together with a wooden spoon and mould into shape, dip into batter and fry in hot lard.

From W. Lake

Batter

Put ½ lb of flour into a basin, mix smoothly with ½ pint of water, add to it 2 oz of butter melted, when quite cold whisk the whites of 2 eggs into a firm froth and add to batter just before frying.

Half the quantity sufficient for a small dish. 

kromesky

NOUN plural noun kromeskies

A croquette of minced meat or fish, rolled in bacon and fried.

Origin

From Polish kromeczka ‘small slice’.

https://www.lexico.com/definition/kromesky

It seems these Kromeskies were a popular dish in the late Victorina era, 1890’s through the early 1900’s.  I had hard time translating the word and asked on the Facebook page of historical foods, where I got the answer in no time. (A big Thank you all of the wonderful people who helped with that!)  I had never heard of them before, but they sound very interesting!  Of course, almost anything rolled in bacon and deep fried would be very good! 

From the Recipe Circus.com

“Recipe Introduction

Kromeskies, or cromesquis, are found frequently in early nineteenth century cookery books and appear to be strange hybrids, part-French, part-Polish, part-sausage, part-croquette. In any case they are wholly delicious. This version was the one favored by the South Kensington School of Cookery in its heyday, over one hundred years ago.

List of Ingredients

Onion – 1 medium, finely chopped

Mushrooms – 110g (4 oz), finely chopped

Butter – 25g (1 oz)

Fresh breadcrumbs – 110g (4 oz)

Egg yolks – 2 (the whites are used in the batter)

Double cream – 2 tbsp

Salt, pepper and nutmeg

Cooked chicken, turkey, ham or tongue – 225g (8 oz), chopped

Streaky bacon rashers – 16 thinly cut, rinds removed

Oil – for frying

BATTER:

Plain flour – 175g (6 oz)

Salt – pinch

Oil – 2 tsp

Tepid water – 300 ml (½ pint)

Egg whites – 2

Recipe

Cook the onions and mushrooms in butter for a few minutes. When they are soft but not browned mix them with the breadcrumbs, egg yolks, cream, salt, pepper and a grating of nutmeg. Stir in the chopped meat.

Stretch the bacon rashers and flatten them with the blade of a knife. Cut each one in half, spread it thickly with the mixture and roll up.

To make the batter, put the flour and salt in a bowl, pour the oil in the center, gradually add the water, stirring it well with a wooden spoon to make a creamy batter.

Beat the egg white to a stiff foam and fold it lightly into the batter.

Dip the bacon rolls into the mixture and deep-fry them to a golden brown, about 5 minutes. Drain on kitchen paper and serve very hot.

Serves 4.”

Ravenna Ohio 1880’s through the 1940’s

Shrimp Wiggle

Cook

1 tablespoonfull butter

1 bowl cooked rice

1 can shrimp

½ cup milk

½ cup catsup

½ can peas

Season to taste.  Let boil a few minutes

Lobster A La Newberg

2 lbs. of lobster meat

1 tablespoon butter

½ tablespoon flour

1 cup cream

1 teas. Salt

¼ teas. Paprika

 2 tbls. Sherry

Yolks 2 eggs

Melt butter in chafing dish & stir in the flour.  Add cream gradually, when hot & smooth add lobster cut in medium pieces.  Cook until lobster is heated, add salt, paprika and sherry; then beaten yolks of eggs.  Serve at once.

Crab meat may be used instead of lobster.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563