t, the lobster is able to
run with great speed upon its legs, or small claws, and, if
alarmed, to spring, tail foremost, to a considerable distance,
"even," it is said, "with the swiftness of a bird flying."
Fishermen have seen some of them pass about thirty feet with a
wonderful degree of swiftness. When frightened, they will take
their spring, and, like a chamois of the Alps, plant themselves
upon the very spot upon which they designed to hold themselves.

LOBSTER CURRY (an Entree).

274. INGREDIENTS.--1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of
curry-powder, 1/2 pint of medium stock, No. 105, the juice of 1/2 lemon.

_Mode_.--Pick the meat from the shell, and cut it into nice square
pieces; fry the onions of a pale brown in the butter, stir in the
curry-powder and stock, and simmer till it thickens, when put in the
lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and
just before sending to table, put in the lemon-juice. Serve boiled rice
with it, the same as for other curries.

_Time_.--Altogether, 3/4 hour. _Average cost_, 3s.

_Seasonable_ at any time.

LOBSTER CUTLETS (an Entree).

275. INGREDIENTS.--1 large hen lobster, 1 oz. fresh butter, 1/2
saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white
pepper to taste, egg, and bread crumbs.

_Mode_.--Pick the meat from the shell, and pound it in a mortar with the
butter, and gradually add the mace and seasoning, well mixing the
ingredients; beat all to a smooth paste, and add a little of the spawn;
divide the mixture into pieces of an equal size, and shape them like
cutlets. They should not be very thick. Brush them over with egg, and
sprinkle with bread crumbs, and stick a short piece of the small claw in
the top of each; fry them of a nice brown in boiling lard, and drain
them before the fire, on a sieve reversed; arrange them nicely on a
dish, and pour bechamel in the middle, but not over the cutlets.

_Time_.--About 8 minutes after the cutlets are made.

_Average cost_ for this dish, 2s. 9d.

_Seasonable_ all the year. _Sufficient_ for 5 or 6 persons.

ANCIENT MODE OF COOKING THE LOBSTER.--When this fish was to be
served for the table, among the ancients, it was opened
lengthwise, and filled with a gravy composed of coriander and
pepper. It was then put on the gridiron and slowly cooked,
whilst it was being basted with the same kind of gravy with
which