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Lobster, Buttered

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 fresh butter rolled in flour. Stir it over a gentle fire until quite hot, then add the eighth of a nutmeg, grated, a dessert-spoonful of chilli vinegar, or, if this is not at hand, common vinegar may be used, and three grains of cayenne, with half a salt-spoonful of white pepper in it. Two table-spoonfuls of rich gravy are a great improvement to this dish. Stir the mixture gently over the fire until it is quite hot. Serve it in the shell of the lobster with bread-crumbs over the meat. Time to simmer, ten minutes. Probable cost, from 2s. 6d. to 3s. 6d. Sufficient for six or seven persons.