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Lobster Butter

Take the spawn or coral of a hen lobster and pound it in a mortar with a little salt and cayenne pepper and twice the weight in fresh butter. Rub the mixture through a sieve, and put it in a cool place until wanted for use. This butter will keep a long time, and as lobsters with spawn cannot always be obtained, the cook should endeavour to keep some always on hand, as it is needed for sauce and other dishes. Special care should be taken to break the seeds when pounding the spawn. When the spawn cannot be had, pound the shell of the lobster very finely with a quarter of a pound of fresh butter. Put it in a jar, and place this jar in a saucepan of boiling water. Let it boil gently for an hour, then press the butter through a cloth into a basin of cold water. When it has stiffened, lift it from the water, drain it, pass it through a sieve, and mix with it an equal quantity of fresh butter. Probable cost of lobster, 1s. 6d. and upwards.