Lobster Salad. — One hen lobster✪ To Dress Lobster, Cold; lettuces, endive, small salad (whatever is in season), a little chopped beet-root, two hard-boiled eggs, a few slices of cucumber. For dressing, four tablespoonfuls of oil, and two of vinegar, one teaspoonful of made-mustard, the yolks of two eggs; cayenne and salt to taste; one-quarter teaspoonful of an- chovy sauce. These ingredients should be mixed perfectly smooth and form a creamy-looking sauce. Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice, square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of two hard-boiled eggs ; chop the whites very fine and rub the yolks through a sieve, and afterward the coral from the COOKERY RECIPES. 421 inside. Arrange the salad lightly on a glass dish and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral and beet-root placed alternately, and arranged in small, separate bunches, so that the colors contrast nicely. To Boil Lobsters. — One-quarter pound of salt to each gallon of water. Buy the lobsters alive, and choose those that are heavy and full of motion, which is an indication of their freshness. When the shell is incrusted it is a sign they are old ; medium-sized lobsters✪ To Boil Lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion, put in the lobster, and keep it boiling quickly from twenty minutes to three-quarters of an hour, according to its size, and do not forget to skim w^ell. If it boils too long the meat becomes thready, and if not done enough the spawn is not red; this must be obviated by great attention. Rub the shell over witli a little butter or sweet- oil, which wipe off again. Time : Small lobsters, twenty minutes to half an hour ; large ones, one-half to three-quarters of an hour. Stewed Eels. — Two pounds of middling-sized eels, one pint of medium stock, one-quarter pint of port wine, salt, cayenne and mace to taste; one teaspoonful of essence of anchovy, the juice of half a lemon✪ Stewed Eels. Skin, wash and clean the eels thoroughly; cut them into pieces three inches long, and put them into strong salt and water for one hour, dry them well with a cloth, and fry them brown. Put the stock on with the heads and tails of the eels, and simmer for half an hour; strain it, and add all the other ingredients. Put in the eels, stew gently for half an hour, when serve. Cook two hours. Boiled Salmon. — Six ounces of salt to each gallon of water; suf- ficient water to cover the fi✪ Boiled Salmonsh. Scale and clean the fish, and be par- ticular that no blood is left inside ; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish ; but it is especially to be remembered that it should never 422 THE hearthstone; or, life at home.

AI-modernized reading of the original text

Lobster Salad. — One hen lobster; lettuces, endive, small salad (whatever is in season), a little chopped beet-root, two hard-boiled eggs, a few slices of cucumber. For dressing, four tablespoonfuls of oil, and two of vinegar, one teaspoonful of made-mustard, the yolks of two eggs; cayenne and salt to taste; one-quarter teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth and form a creamy-looking sauce. Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice, square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of two hard-boiled eggs ; chop the whites very fine and rub the yolks through a sieve, and afterward the coral from the inside. Arrange the salad lightly on a glass dish and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral and beet-root placed alternately, and arranged in small, separate bunches, so that the colors contrast nicely. To Boil Lobsters. — One-quarter pound of salt to each gallon of water. Buy the lobsters alive, and choose those that are heavy and full of motion, which is an indication of their freshness. When the shell is incrusted it is a sign they are old ; medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion, put in the lobster, and keep it boiling quickly from twenty minutes to three-quarters of an hour, according to its size, and do not forget to skim well. If it boils too long the meat becomes thready, and if not done enough the spawn is not red; this must be obviated by great attention. Rub the shell over witli a little butter or sweetoil, which wipe off again. Time : Small lobsters, twenty minutes to half an hour ; large ones, one-half to three-quarters of an hour. Stewed Eels. — Two pounds of middling-sized eels, one pint of medium stock, one-quarter pint of port wine, salt, cayenne and mace to taste; one teaspoonful of essence of anchovy, the juice of half a lemon. Skin, wash and clean the eels thoroughly; cut them into pieces three inches long, and put them into strong salt and water for one hour, dry them well with a cloth, and fry them brown. Put the stock on with the heads and tails of the eels, and simmer for half an hour; strain it, and add all the other ingredients. Put in the eels, stew gently for half an hour, when serve. Cook two hours. Boiled Salmon. — Six ounces of salt to each gallon of water; sufficient water to cover the fish. Scale and clean the fish, and be particular that no blood is left inside ; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish ; but it is especially to be remembered that it should never 422 THE hearthstone; or, life at home.

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To Dress Lobster, ColdLobster SaladTo Boil LobstersStewed EelsBoiled Salmon

The hearthstone; or, Life at home