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Lobster, Miroton Of

Soak the crumb of a penny roll until it is quite soft in as much cream as will just cover it. Pick all the meat from a medium-sized, freshly-boiled hen lobster, pound it with the spawn thoroughly in a mortar, and mix with it the soaked crumb, and the well-beaten yolks of three fresh eggs. Season with pepper, salt, and pounded mace. Just before boiling the mixture, add a whole egg, which has been well whisked. Line a plain round mould with some thin slices of ham, fat and lean together, pour in the mixture, and boil until it is done enough. Send lobster sauce to table with it. Time to boil, an hour and twenty minutes. Probable cost of lobster, 1s. 6d. and upwards. Sufficient for six or seven persons.