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Lobster Forcemeat

Boil a three-pound live lobster in plenty of salted water for twenty minutes. Remove it, let get cold; then split it in two and with a fork pick out all the meat from the tail, body and claws. Hash it up very fine with twelve canned mushrooms. Chop very fine one medium sound onion, and place it in a saucepan with one ounce butter and brown it well; then add two tablespoons sifted flour; stir well for one minute. Add three-quarters of a pint hot milk, stir again until it boils. Drop in the lobster and mushrooms. Season with a teaspoon salt, one saltspoon cayenne pepper, one tablespoon Worcestershire sauce, half teaspoon English mustard in powder, one saltspoon grated nutmeg. Stir all well with the wooden spoon, then let gently simmer for twenty minutes. Thicken with two egg yokes and slowly boil for five minutes. Remove from the pan, place in a china vessel, let get cold and use as required.