Lemon Sauce
Add one lemon sliced, and seeded, and the juice of another lemon to one-half pint of butter sauce and boil together for a few minutes.
LOBSTER SAUCE, No. 1-This may be served with all kinds of boiled fish. For it, use one lobster; two tablespoons of flour; four tablespoons of butter; two tablespoons of lemon juice; one pint of boiling water. Cut the meat into small pieces, and pound the coral together with a tablespoon of butter. Rub the flour and the rest of the butter to a smooth paste. Add the water to the coral and butter, and then the lemon juice, and simmer for four minutes. Strain the sauce over the lobster meat, place the whole on the fire and boil up once.
LOBSTER SAUCE, No. 2- This is also used with boiled fish. One lobster, one-half pint of drawn-butter sauce; salt and pepper to taste. Break up the coral of the lobster, and put it on a paper in a slow oven for thirty minutes. Then pound it in a mortar, and sprinkle it over the boiled fish when ready to serve. Chop the lobster meat, not too fine, and add it to the sauce, also putting in a pinch of the coral and the salt and pepper. The effect is spoiled if the lobster is cut too fine. The sauce should be like a creamy bed for the lobster.