New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

about it. When cold, pour clarified butter over, but not hot. It will be good next day; or highly seasoned, and thick covered with butter, will keep some time. The potted lobster may be used cold, or as a fricassee, with a cream sauce, when it looks very nicely, and eats excellently, especially if there be spawn. Mackerel, herrings, and trout, are good potted as above. _Stewed Lobster, as a very high Relish._ Pick the lobster, put the berries into a dish that has a lamp, and rub them down with a bit of butter, two spoonfuls of any sort of gravy, one of soy or walnut catsup, a little salt and Cayenne, and a spoonful of port. Stew the lobster cut in bits with the gravy as above. It must be dressed at table, and eaten immediately. _Lobster Pie._ Boil two lobsters, or three small; take out the tails, cut them in two, take out the gut, cut each in four pieces and lay them in a small dish. Put in then the meat of the claws, and that you have picked out of the body; pick off the furry parts from the latter, and take out the lady; then take the spawn, beat it in a mortar, likewise all the shells. Set them on to stew 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 a boil or two and pour into the dish strained: strew some crumbs over, and put a paste over all. Bake slowly, but only till the paste be done. _Curry of Lobsters or Prawns._ When taken out of the shells, simmer them as above. _Buttered Lobsters._ Pick the meat out; cut it and warm with a little weak brown gravy, nutmeg, salt, pepper, and butter, with a little flour. If done white, a little white gravy and cream. _Hot Crab._ Pick the meat out of a crab, clear the shell from the head, then put the former,