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Classic
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page 62
pick them off, and pound them exceedingly fine in a marble mortar, and put them
into half a pound of good melted butter, then take the meat out of the lobster,
pull it in bits, and put it in your butter, with a meat spoonful of lemon
pickle, and the same of walnut catsup, a slice of lemon, one or two slices of
horse-radish, a little beaten mace, salt and cayenne to your taste; boil them
one minute, then take out the horse-radish and lemon, and serve it up in your
sauce boat.
N. B. If you cannot get lobsters, you may make shrimp, cockle, or muscle sauce,
the same way; if there can be no shell fish got, you then may add two anchovies
cut small, a spoonful of walnut liquor, a large onion stuck with cloves--strain
and put it in the sauce boat.
TO DRESS A SALT COD.
STEEP your salt fish in water all night, with a glass of vinegar; it will take
out the salt, and make it taste like fresh fish; the next day boil it; when it
is enough take off the skin, pull it in fleaks into your dish, then pour egg
sauce over it, or parsnips boiled and beat fine, with butter and cream; send it
to the table on a water plate, for it will soon grow cold.
MATELOTE OF ANY KIND OF FIRM FISH.
CUT the fish in pieces six inches long, put it in a pot with onion, parsley,
thyme, mushrooms, a little spice, pepper and salt--add red wine and water enough
for gravy, set it on a quick fire and reduce it
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