The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

a very small piece of butter. LOBSTER PIE. Boil two or three small lobsters, take out the tails, and cut them in two. Take out the gut, cut each into four pieces, and lay them in a small dish. Put in the meat of the claws, and that picked out of the body; pick off the furry parts of the latter, and take out the lady; beat the spawn in a mortar, and likewise all the shells. Stew them with some water, two or three spoonfuls of vinegar, pepper, salt, and some pounded mace. A large piece of butter rolled in flour must be added, when the goodness of the shells is obtained. Give it a boil or two, and pour it into a dish strained; strew some crumbs, and put a paste over all. Bake it slowly, and only till the paste is done. LOBSTER SALAD. Make a salad, cut some of the red part of the lobster, and add to it. This will form a pleasing contrast to the white and green of the vegetables. Be careful not to put in too much oil, as shell-fish absorbs the sharpness of the vinegar. Serve it up in a dish, not in a bowl. LOBSTER SAUCE. Pound the spawn with two anchovies, pour on two spoonfuls of gravy, and strain all into some melted butter. Then put in the meat of the lobster, give it all one boil, and add the squeeze of a lemon. Or leave out the anchovies and gravy, and do it as above, either with or without salt and ketchup, as may be most approved. Many persons prefer the flavour of the lobster and salt only. LOBSTER SOUP. Take the meat from the claws, bodies, and tails, of six small lobsters. Remove the brown fur, and the bag in the head; beat the fins in a mortar, the chine, and the small claws. Boil it very gently in two quarts of water, with the crumb of a French roll, some white pepper, salt, two anchovies, a large onion, sweet herbs, and a bit of lemon peel,