Lobster, Potted
INGREDIENTS. - 2 lobsters; seasoning to taste of nutmeg, pounded mace, white pepper and salt; lb. of butter, 3 or 4 bay-leaves. AVERAGE COST, 4s.
Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a aish, lay in the leaves and seasoning between. Cover with lobster as evenly as possible, with the baybutter and bake for hour in a gentle oven. When done, drain the whole on a sieve and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter; and, if very highly seasoned, it will keep some time.
TIME. hour.
SEASONABLE at any time.
Note.-Potted lobster may be used cold, or as a fricassee; with cream sauce.
Lobster (à la Mode Française).