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Cutlets of Lobster or Crab

Mince very finely and pound in a mortar the flesh of a small hen lobster or a crab, and season it with salt and cayenne, whilst it is being pounded. Put one ounce of butter into a saucepan, and dredge very slowly into it one table-spoonful of flour; when smooth add a gill of water. Stir till the sauce boils, then add a little cream, a tea-spoonful of lobster butter (see LOBSTER BUTTER) and the pounded fish. Stir the mixture over the fire till it is quite hot, then take it out in a table-spoon, and lay it on a large dish. When quite cold, make it up in the shape of mutton cutlets, brush these over with beaten egg, strew finely-grated bread-crumbs over them, and fry them in boiling lard or dripping till lightly browned. Stick a little bit of claw into each cutlet, and garnish the dish with parsley. Time to fry, two or three minutes. Probable cost, one large lobster, 1s. 6d. to 2s. 6d. Sufficient for a large dish.