The encyclopaedia of practical cookery

(2) Mix in a pan the meat of a small Lobster, chopped small, three crackers rolled fine, a piece of butter the size of an egg, a little salt and pepper, and a speck of cayenne ; then add gradually 1 pint of boiling milk, stirring all the time. Boil up, and serve. (3) Break up the body of a small Lobster, and cut off' the scraggy parts of the meat. Pour over these and the body 3 pints of stock, and boil for twenty minutes. Cook 3 large table-spoonfuls each of butter and flour until smooth, but not brown, add it to the cooking-mixture, with a few grains of cayenne and a little salt and pepper, boil for two minutes, and strain into a saucepan. Take out the meat from the tail and claws, cut it up very fine, and add it to the soup. Boil up once, and serve. (4) Mix some fish broth (Court Bouillon), thickened with roux, with some soup stock, and let it simmer by the side of the fire for twenty minutes. Split the tail of a boiled Lobster in halves, cut the meat into small dice, put it in a basin, and keep it covered. Take out all the creamy part from the body shell, put the upper shell and small claws in a mortar, pound them, then mix with the soup. Let it simmer for a few minutes longer, strain the soup through a fine hair sieve, flavour with a little Harvey’s sauce and cayenne pepper, put in the Lobstermeat, pour all into a soup-tureen, and serve with sippets of toast. (5) Pick the meat from two small Lobsters, chop it finely, and put it in a saucepan with 1 pint of cream and 1 pint of milk ; let it simmer by the side of the fire for twenty minutes, then stir in 1 table-spoonful of flour that has been previously mixed with a little cold milk, and season with salt and cayenne pepper to taste. When ready to serve, put in the soup 2oz. of butter cut in small pieces, stir until the butter is quite melted, then strain the soup into a tureen, and serve, while very hot, with sippets of toast on a plate. (6) Take three good hen Lobsters, split them, crack the claws, take out the coral and soft parts of the body, divide the coral into two portions, put one portion with the soft parts of the Lobsters, and lay the other portion aside. Take out the meat from the tails, and pound part of this with the soft parts of the Lobsters and a portion of the coral ; season with grated nutmeg, grated lemon-peel, a little each of cayenne and anchovy sauces, and mix together with the beaten yolk of an egg. Make this paste into balls, and fry them. Bruise the small claws or legs of the Lobsters, and boil them together with the broken shells for twenty minutes in 3qts. of veal broth. Bruise the spawn in a mortar until very fine, adding a little butter and flour, and when the broth that the legs and shells have been boiled in is strained, thicken with this mixture. Pick the meat from the large claws of the Lobster, cut it, and all the Lobster-meat left from the balls, into rather small pieces, and add them, together with the remaining coral, to the soup. Let it simmer very gently for ten minutes, but do not let it boil, or the colour of the soup will be spoiled ; pour it into a tureen, and add the strained juice of a lemon and a little essence of anchovy. [illustration: For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.] [illustration: Lobster — continued.]