STEWED LOBSTER.
(Directions for Cookery, 1851)
Having boiled the lobster, extract the meat from the shell, and cut it into very small pieces.
Season it with a powdered nutmeg, a few blades of mace, and cayenne and salt to your taste.
Mix with it a quarter of a pound of fresh butter cut small, and two glasses of white wine or of vinegar.
Put it into a stew-pan, and set it on hot coals.
Stew it about twenty minutes, keeping the pan closely covered lest the flavour should evaporate.
Serve it up hot.
If you choose, you can send it to table in the shell, which must first be nicely cleaned.
Strew the meat over with sifted bread-crumbs, and brown the top with a salamander, or a red hot shovel held over it.
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