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Classic
Cook Books
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little boiled spinach, and put it in also; and pour it into a boat.
No. 31. To make Lobster sauce.
Take a lobster, bruise the body and spawn that is in the inside very fine, with
the back of a spoon; mince the meat of the tail and claws very small, melt your
butter of a good thickness, put in the bruised part, and shake it well together;
then put in the minced meat, with a little nutmeg grated, and a spoonful of
white wine; let it just boil up, and pour it into boats, or over your fish.
No. 32. To make Shrimp sauce.
Put half a pint of shrimps, clean picked, into a gill of good gravy; let it boil
with a lump of butter rolled in flour, and a spoonful of red wine.
No. 33. To make Oyster sauce.
Take a pint of oysters that are tolerably large; put them into a saucepan with
their own liquor, a blade of mace, a little whole pepper, and a bit of
lemon-peel; let them stew over the fire till the oysters are plump; pour all
into a clean pan, and wash them carefully one by one, out of the liquor; strain
about a gill of the liquor through a fine sieve, and the same quantity of good
gravy, cut half a pound of fresh butter in pieces, roll up some in flour, and
then put in all to your oysters; set it over the fire, shake it round often till
it boil, and add a spoonful of white wine; let it just boil, and pour it into
your bason or boat.--Many
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