Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

sides. Serve upon thin slices of buttered toast. Fried soft-shell crabs Prepare as directed in preceding recipe, sprinkle with cayenne and salt, roll in beaten egg, then in fine crumbs, again in egg, and once more in crumbs and fry in deep, hot fat. Garnish with water-cress, and pass sliced lemon with them. Lobster broiled in the shell Kill the lobster by cutting the tail off with one stroke of the knife, just where it joins the body. With another clean cut divide him lengthwise into two equal parts, shell and all. Take out the coral, the one long intestine and the stomach. Crack the claws with a hammer. Put within a buttered broiler, split side downward, and broil over a fierce fire. As soon as the juice begins to run freely withdraw long enough to wash liberally with melted butter, and return to the fire, turning often to keep in the juices. Cook about ten minutes on the split or flesh side, and eight upon the other. Have ready a sauce made by rubbing two tablespoonfuls of butter to a cream with lemon juice and finely-minced parsley, adding a little cayenne, and wash the lobster with this while hissing hot. Serve half a lobster to each guest, with oyster forks for extracting the meat. Pass more sauce for those who wish it. Lobster baked in shell Prepare as for broiling, but lay, shell downward, in a bakepan, cover and set in a quick oven, opening in ten minutes to wash with butter. They should be done in twenty minutes, when wash freely with the lemon and butter sauce. Lobster scalloped in shells Two cupfuls of lobster meat, cut into small dice. One cupful of white stock, and the same of unskimmed milk. Two tablespoonfuls of butter made into a white roux with one tablespoonful of flour. Salt and paprika to taste. Minced parsley and juice of half a lemon. Beaten yolks of two eggs. Halves of two lobster shells, cleaned. Pinch of soda in milk. Stir the hot stock and the scalded milk into the roux, season, boil once;