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Lobster Fricassee

Pick the meat from the tail and claws of a medium-sized lobster, cut it into small squares, and put these in a saucepan with half a pint of good white sauce, pound the coral, and mix it smoothly with the liquid. Season with half a salt-spoonful of salt and half a salt-spoonful of white pepper and pounded mace mixed. When the mixture is on the point of boiling take it from the fire, let it cool a moment, then add a tablespoonful of strained lemon-juice. The white sauce may be made of a quarter of a pint of good beef stock and a quarter of a pint of cream, thickened with a little arrowroot; or, if no beef stock is at hand, the shell of the lobster may be boiled in half a pint of water and cream, flavouring and thickening being added to it. Time, about ten minutes to bring the sauce to the boiling point. Probable cost, 2s. 6d. Sufficient for four or five persons.