the flesh had become impregnated.

TO DRESS LOBSTERS.

276. When the lobster is boiled, rub it over with a little salad-oil,
which wipe off again; separate the body from the tail, break off the
great claws, and crack them at the joints, without injuring the meat;
split the tail in halves, and arrange all neatly in a dish, with the
body upright in the middle, and garnish with parsley. (_See_ Coloured
Plate, H.)

LOBSTER PATTIES (an Entree).

277. INGREDIENTS.--Minced lobster, 4 tablespoonfuls of bechamel, 6 drops
of anchovy sauce, lemon-juice, cayenne to taste.

_Mode_.--Line the patty-pans with puff-paste, and put into each a small
piece of bread: cover with paste, brush over with egg, and bake of a
light colour. Take as much lobster as is required, mince the meat very
fine, and add the above ingredients; stir it over the fire for 6
minutes; remove the lids of the patty-cases, take out the bread, fill
with the mixture, and replace the covers.

_Seasonable_ at any time.

LOCAL ATTACHMENT OF THE LOBSTER.--It is said that the attachment
of this animal is strong to some particular parts of the sea, a
circumstance celebrated in the following lines:--

"Nought like their home the constant lobsters prize,
And foreign shores and seas unknown despise.
Though cruel hands the banish'd wretch expel,
And force the captive from his native cell,
He will, if freed, return with anxious care,
Find the known rock, and to his home repair;
No novel customs learns in different seas,
But wonted food and home-taught manners please."

POTTED LOBSTER.

278. INGREDIENTS.--2 lobsters; seasoning to taste, of nutmeg, pounded
mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.

_Mode_.--Take out the meat carefully from the shell, but do not cut it
up. Put some butter at the bottom of a dish, lay in the lobster as
evenly as possible, with the bay-leaves and seasoning between. Cover
with butter, and bake for 3/4 hour in a gentle oven. When done, drain
the whole on a sieve, and lay the pieces in potting-jars, with the
seasoning about them. When cold, pour over it clarified butter, and, if
very highly seasoned, it will keep some time.

_Time_.--3/4 hour. _Average cost_ for this quantity, 4s. 4d.

_Seasonable_ at any time.

_Note_.--Potted lobster may be used cold, or as _fricassee_ with cream
sauce.

How the Lobster Feeds.--The pincers of the lobster's