Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

or vegetable may also be added. A rose, or two or three pinks, may be placed right on the top, as a decoration. Just before commencing to serve, the rose may be put on a dessert plate and offered to a lady. _In Coquilles, or Scalloped._--It is boiled and then finished like oysters scalloped. It may be served thus on scallop-shells, on silver shells, or on its own shell; that is, on the shell of the tail, split in two lengthwise, and trimmed according to fancy. _Croquettes._--Lobster croquettes are made exactly like _fish-balls_, and then fried according to directions for frying. They are served warm. It is an excellent dish for _breakfast_. _Fried._--To be fried, the lobster must be bled; separate the body from the tail, then cut the tail in pieces, making as many pieces as there are joints. Put these pieces in a frying-pan with two or three ounces of butter, and one onion, chopped fine; set on a sharp fire, stir now and then tin the whole is fried, then add a bunch of seasoning composed of three sprigs of parsley, one of thyme, a bay-leaf, and a clove; salt, pepper, and three gills of Madeira wine; boil gently till reduced about half; dish the pieces of lobster according to fancy; add two or three tablespoonfuls of gravy to the sauce, stir it, give one boil, and turn it over the lobster through a strainer; serve warm. _Another way._--Proceed as above in every particular, except that you use Sauterne or Catawba wine instead of Madeira, and, besides the seasonings, add half a dozen mushrooms, or two truffles, or both. Dish the mushrooms and truffles with the lobster, then finish and serve as the above. _Craw-fish._--These are found in most of the lakes, brooks, and rivers. In some places they are called _river-crabs_, or freshwater crabs. They resemble the lobster, and are often taken for young lobsters. Besides being a beautiful ornament and much used to decorate dishes, they are excellent to eat and very light. They are dressed and served like lobsters and crabs. Fishermen are sure