er.

_Mode_.--Pick the meat from the lobsters, and beat the fins, chine, and
small claws in a mortar, previously taking away the brown fin and the
bag in the head. Put it in a stewpan, with the crumb of the roll,
anchovies, onions, herbs, lemon-peel, and the water; simmer gently till
all the goodness is extracted, and strain it off. Pound the spawn in a
mortar, with the butter, nutmeg, and flour, and mix with it the cream
and milk. Give one boil up, at the same time adding the tails cut in
pieces. Make the forcemeat balls with the remainder of the lobster,
seasoned with mace, pepper, and salt, adding a little flour, and a few
bread crumbs; moisten them with the egg, heat them in the soup, and
serve.

_Time_.--2 hours, or rather more. _Average cost_, 3s 6d per quart.

_Seasonable_ from April to October.

_Sufficient_ for 8 persons.

OYSTER SOUP.

I.

196. INGREDIENTS.--6 dozen of oysters, 2 quarts of white stock, 1/2 pint
of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace
to taste.

_Mode_.--Scald the oysters in their own liquor; take them out, beard
them, and put them in a tureen. Take a pint of the stock, put in the
beards and the liquor, which must be carefully strained, and simmer for
1/2 an hour. Take it off the fire, strain it again, and add the
remainder of the stock with the seasoning and mace. Bring it to a boil,
add the thickening of butter and flour, simmer for 5 minutes, stir in
the boiling cream, pour it over the oysters, and serve.

_Time_.--1 hour. _Average cost_, 2s. 8d. per quart.

_Seasonable_ from September to April.

_Sufficient_ for 8 persons.

_Note_.--This soup can be made less rich by using milk instead of cream,
and thickening with arrowroot instead of butter and flour.

II.

197. INGREDIENTS.--2 quarts of good mutton broth, 6 dozen oysters, 2 oz.
butter, 1 oz. of flour.

_Mode_.--Beard the oysters, and scald them in their own liquor; then add
it, well strained, to the broth; thicken with the butter and flour, and
simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let
it boil, and serve very hot.

_Time_.--3/4 hour. _Average cost_, 2s. per quart.

_Seasonable_ from September to April.

_Sufficient_ for 8 persons.

SEASON OF OYSTERS.--From April and May to the end of July,
oysters are said to be sick; but by the end of August they
become healthy, having recovered from the effects of spawning.
When they are not in