two, and take out the meat; put them
in a stewpan, with half a pint of gravy, a gill of white wine, a little
beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little
anchovy liquor, and a little butter rolled in flour. Cover and stew them
gently for twenty minutes. Shake the pan round frequently to prevent the
contents from sticking; squeeze in a little lemon. Cut the chines in
four; pepper, salt, and broil them. Put the meat and sauce in a dish,
and the chines round for garnish.

_Lobster Curry Powder._

Eleven ounces of coriander seed, six drachms of cayenne pepper, one
ounce of cummin, one ounce and a half of black pepper, one ounce and a
half of turmeric, three drachms of cloves, two drachms of cardamoms.

_Lobster Pates._

Rub two ounces of butter well into half a pound of flour; add one yolk
of an egg and a little water, and make it into a stiff paste. Sheet your
pate moulds very thin, fill them with crumbs of bread, and bake lightly.
Turn out the crumbs and save them. Cut your lobster small; add to it a
little white sauce, and season with pepper and salt. Take care that it
is not too thin. Fill your moulds; cover with the crumbs which you
saved, and a quarter of an hour before dinner put them into the oven to
give them a light colour.

Oyster pates are done the same way.

_Lobster Salad._

Boil a cauliflower, pull it in pieces, and put it in a dish with a
little pepper, salt, and vinegar. Have four or five hard-boiled eggs,
boiled beet-root, small salad, and some anchovies, nicely cleaned and
cut in lengths. Put a layer of small salad at the bottom of the dish,
then a layer of the cauliflower, then the eggs cut in slices, then the
beet, and so on. Take the claws and tail of the lobster, cut as whole as
possible, and trim, to be laid on the top. The trimmings and what you
can get out may be put in at the time you are laying the cauliflower,
&c. in the dish. Make a rich salad sauce with a little elder vinegar in
it, and pour it over. Lay the tails and claws on the top, and cross the
shreds of the anchovies over them.

_Mackarel a la maitre d'hotel._

Boil the fish, and then put it in a stewpan, with a piece of butter and
sweet herbs. Set it on the fire till the butter becomes oil.

_Mackarel, to boil._

Boil them in salt and water with a little vinegar. Fennel sauce is good
to eat with them, and also coddled gooseberries.

_Mackarel, to broil._

You may split them or broil th