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LOBSTER, BUTTERED (another way)

Pick the meat from a large freshly-boiled cock lobster. Mince it finely, and put it into a stewpan with an ounce and a half of butter, rolled in flour, half a salt-spoonful of salt, a salt-spoonful of white pepper, the eighth of a small nutmeg, grated, a wine-glassful of sherry, the same of rich gravy, and a table-spoonful of lemon-pickle. When quite hot, put the mixture into the shells, and garnish with parsley and small three-cornered pieces of toasted bread. Time to heat, about a quarter of an hour. Probable cost, 3s. Sufficient for six or eight persons.