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LOBSTER, BAKED (or Lobster a la Braise)

Take the flesh of a large fresh hen lobster, chop it small, then pound it in a mortar, and mix with it a quarter of a small nutmeg, grated, three grains of cayenne, half a saltspoonful of salt, two table-spoonfuls of fine bread-crumbs, and two well-beaten eggs. Shape the mixture with the hands into its original form. Pound the coral and spawn, and lay them on the meat; then bake in a quick oven. Before serving, put the shell, tail, and small claws upon the meat in such a way as to make it have the appearance of an undressed lobster. Bake a quarter of an hour. Probable cost of a medium-sized lobster, when in full season, 1s. 6d. Sufficient for six or seven persons.