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Lobster Balls

Pick the meat from a large freshly-boiled hen lobster, mince it very finely, and pound it in a mortar, with a salt-spoonful of white pepper, half a salt-spoonful of salt, three grains of cayenne, the eighth of a nutmeg, grated, and two ounces of clarified butter. Make the mixture up into balls the size of a large egg. Dip these into beaten egg, and then into fine dry bread-crumbs. Let them stand a few minutes, then dip them a second time. Fry them in boiling fat till they are lightly browned all over; drain them from the grease, and serve them on a neatly-folde hot napkin. Garnish with parsley. Time, ten minutes to fry. Probable cost of large lobster, from 2s. to 3s. Sufficient for six or seven persons.