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Classic
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page 60
and put it in a covered sauce-pan, with just enough hot water to keep from
burning; rub the coral smooth, moistening with vinegar until it is thin enough
to pour easily, then stir it into the sauce-pan. The dressing should be prepared
before the meat is put on the fire, and which ought to boil but once before the
coral is put in; stir in a heaping teaspoonful of butter, and when it boils
again it is done, and should be taken up at once, as too much cooking toughens
the meat.
LOBSTER CROQUETTES.
Take any of the lobster remaining from table, and pound it until the dark, light
meat and coral are well mixed; put with it not quite as much fine bread-crumbs;
season with pepper, salt and a very little cayenne pepper; add a little melted
butter, about two tablespoonfuls if the bread is rather dry; form into
egg-shaped or round balls; roll them in egg, then in fine crumbs, and fry in
boiling lard.
LOBSTER PATTIES.
Cut some boiled lobster in small pieces; then take the small claws and the
spawn, put them in a suitable dish, and jam them to a paste with a potato
masher. Now add to them a ladleful of gravy or both, with a few bread-crumbs;
set it over the fire and boil; strain it through a strainer, or sieve, to the
thickness of a cream, and put half of it to your lobsters, and save the other
half to sauce them with after they are baked. Put to the lobster the bigness of
an egg of butter, a little pepper and salt; squeeze in a lemon, and warm these
over the fire enough to melt the butter, set it to cool, and sheet your
patty-pan or a plate or dish with good puff paste; then put in your lobster, and
cover it with a paste; bake it within three-quarters of an hour before you want
it; when it is baked, cut up your cover, and warm up the other half of your
sauce above mentioned, with a little butter, to the thickness of cream, and pour
it over your patty, with a little squeezed lemon; cut your cover in two, and lay
it on the top, two inches distant, so that what is under may be seen. You may
bake crawfish, shrimps or prawns the same way; and they are all proper for
plates or little dishes for a second course.
TO POT LOBSTERS.
Take from a hen lobster the spawn, coral, flesh, and pickings of the head and
claws; pound well and season with cayenne, white pepper and mace, according to
taste. Mix it to a firm paste with good melted butter. Pound and season
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