Common-Sense Papers on Cookery

little rather thin melted butter, using milk instead of water; add sufficient lobster butter to make it a bright red colour, this lobster butter containing as a rule sufficient cayenne pepper for the whole sauce. Add the dessert-spoonful of lobster meat, about half a salt-spoonful of anchovy sauce, and the same quantity of lemon-juice, and the sauce is complete. The quantity of melted butter made should be regulated by the size of the ladle in the sauce-tureen. There are over twelve ordinary ladlefuls in half a pint; as a rule each person takes one ladleful, therefore half a pint of lobster sauce is more than sufficient for eight persons. If you don’t want waste, tell your cook to pour a tumblerful of water into a sauce-tureen, and see how much it looks, and never to make more melted butter for eight or even ten persons. The melted butter should not be made, however, until it is nearly dinner-time, as _properly_-made melted butter is apt to decompose or run oily if exposed to heat too long. And now, let us return to the rest of the lobster, which we left being pounded in the mortar, and to which have been added the chopped onion, parsley, and lemon-peel in the proportions we have mentioned. Mix in sufficient lobster butter to make the whole mass appear of a bright-red colour—about a brimming tea-spoonful is generally sufficient to a medium-sized lobster. After this add some ordinary butter—about two ounces—but, of course, the quantity must vary with the size and meatiness of the lobster, but sufficient must be added to make the whole quantity into a sort of thick pudding, which when struck with a table-spoon makes a noise like—slosh. Next mould the mass into a quantity of small pieces, the size and shape of an oval picnic biscuit. This moulding is best done with the hands, by throwing the piece from one palm into the other. Dip each piece in a well-beaten-up egg—of course, one egg is sufficient for the whole quantity—and then into some fine dry bread-crumbs. Fry in some _boiling_ fat or