to drain. When
quite cold, season them again with the same seasoning. Lay them close in
the pot; cover them completely with clarified butter; and if your butter
is good, they will keep a long time.

_Lobsters, to butter._

Put by the tails whole, to be laid in the middle of the dish; cut the
meat into large pieces; put in a large piece of butter, and two
spoonfuls of Rhenish wine; squeeze in the juice of a lemon, and serve it
up.

_Lobster Fricassee._

Cut the meat of a lobster into dice; put it in a stewpan with a little
veal gravy; let it stew for ten minutes. A little before you send it to
table beat up the yolk of an egg in cream: put it to your lobster,
stirring it till it simmers. Pepper and salt to your taste. Dish it up
very hot, and garnish with lemon.

_Lobsters, to hash._

Take the meat out of a boiled lobster as whole as you can. Break all the
shells; to these and the remains of the body, the large claws excepted,
as they have no goodness in them, put some water, cayenne pepper, salt,
and common pepper. Let them stew together till the liquor has a good
flavour of the lobster, but observe that there must be very little
water, and add two teaspoonfuls of anchovy pickle. Strain through a
common sieve; put the meat of the lobster to the gravy; add some good
rich melted butter, and send to table. Lobster sauce is made in the same
way, only the meat should be cut smaller than for hashing. Hen lobsters
are best.

_Lobsters, to pot._

Boil four moderate-sized lobsters, take off the tails, and split them.
Take out the flesh as whole as possible; pick the meat out of the body
and chine; beat it fine, and season with pepper, salt, nutmeg, and mace,
and season separately, in the same manner, the tails and claws, which
must also be taken out as whole as you can. Clarify a pound of the very
finest butter; skim it clean; put in the tails and claws, with what you
have beaten, and let it boil a very short time, stirring it all the
while lest it should turn. Let it drain through a sieve, but not too
much; put it down close in a pot, and, when it is a little cooled, pour
over the butter which you drained from it. When quite cold, tie it down.
The butter should be the very best, as it mixes with the lobster spawn,
&c., and is excellent to eat with the rest or spread upon bread.

_Lobsters, to stew._

Half boil two fine lobsters; break the claws and take out the meat as
whole as you can; cut the tails in