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page 20
and remove the gut; if the inside be not watery, add that. Season with mace,
nutmeg, white pepper, salt, and a clove or two, in the finest powder. Lay a
little fine butter at the bottom of a pan, and the lobster smooth over it, with
bay-leaves between; cover it with butter, and bake gently. When done, pour the
whole on the bottom of a sieve; and with a fork lay the pieces into
potting-pots, some of each sort, with the seasoning 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 lime.
Potted lobster may be used cold, or as a fricassee, with a cream-sauce: it then
looks very nicely and eats excellently, especially if there is spawn.
Mackerel, Herrings, and Trout, are good potted as above.
Stewed Lobster, 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-ketchup, a little salt and Cayenne, and a spoonful of port; stew the
lobster cut into bits with the gravy 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.
To roast Lobsters.
When you have half boiled the lobster, take it out of the water, and, while hot,
rub it with butter, and lay it before the fire. Continue basting it with butter
till it has a fine froth.
Currie of Lobsters, or Prawns.
Take them from the shells, and lay into a pan, with a small piece of mace, three
or four spoonfuls of veal-gravy, and four of cream: rub smooth one or two
tea-spoonfuls of currie-powder, a tea-spoonful of flour, and
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