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LOBSTER (a la Creme)

Pick the meat from a large freshly-boiled cock lobster, mince it finely, and put it into a saucepan with half a tea-spoonful of salt, a teaspoonful of white pepper, the eighth of a nutmeg, grated, two tea-spoonfuls of vinegar, and one of light wine. When quite hot, put with it two ounces of fresh butter, lightly rolled in flour, and a quarter of a pint of thick cream. Simmer gently for ten minutes, stirring all the time, and when thoroughly heated put the mixture into the shell of the lobster, place it on a neatly-folded napkin, and garnish with parsley. Probable cost of lobster, 2s. to 3s. Sufficient for six or eight persons.