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Lobster Soup, with Milk

Prepare the meat of the lobster as in the last recipe. Cut it very small, and mix with it the crumb of a French roll, finely grated. Put a pint and a half of milk and half a pint of water in a stewpan, season it with a dessert-spoonful of salt and a salt-spoonful of pepper; put into it, when boiling, the lobster, the French roll, and three ounces of fresh butter. Simmer gently for half an hour, and serve. If liked, preserved lobster can be used for making lobster soup.