cup fine bread-crumbs.
½ cup cream or rich milk.
Cayenne pepper and salt.
1 teaspoonful of Worcestershire or Harvey’s sauce.
¼ pound fat, salt pork, or corned ham, cut into very thin slices.
3 eggs.
Pound the meat and coral to a paste. Mix into this two eggs well beaten, the seasoning, the bread-crumbs, and one table-spoonful of cream. Stir all together until light. Line the pudding-mould with the sliced ham. Pour the mixture into this and fit on the top. Set into a pot or pan of boiling water, and boil steadily for one hour.
Sauce for Pudding.
½ cup drawn butter.
The remainder of the cream.
A little chopped parsley.
1 teaspoonful anchovy sauce.
Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken, take from the fire.
Turn the pudding out carefully upon a hot dish, and pour the sauce over it. Cut with a sharp thin knife.
Send around lemon cut into eighths, to be squeezed over each slice, should the guests wish to do so.
Curried Lobster.
1 large lobster, boiled.
1 large cup of strong veal or chicken broth.
1 shallot.
1 great spoonful of butter.
1 great spoonful chopped thyme and parsley.
Juice of 1 lemon.
1 table-spoonful corn-starch.
1 teaspoonful anchovy sauce.
1 table-spoonful curry-powder.
Pick the meat very fine and set aside in a cool place. Mince the onion, and put it with the chopped herbs, the butter and a table-spoonful of hot water, into a small covered saucepan. Set this over the fire until it begins to simmer, then add the broth. Boil all together for five minutes, strain as for soup, stir in the curry powder and corn-starch, and stew gently ten minutes longer, stirring often. Season as directed, and add the picked lobster. Let the saucepan stand in a pan of boiling water ten minutes, but do not let the contents of the inner vessel boil. Pour into a deep dish.
Send around wafery slices of toast buttered while hot, and pieces of lemon to be added if necessary.
Devilled Lobster.
1 lobster, well boiled.
3 table-spoonfuls butter.
1 teaspoonful made mustard.
1 teaspoonful anchovy sauce.
1 wine glass of vinegar.
Cayenne pepper and salt.
2 hard-boiled eggs.
Pick the meat carefully from the shell, breaking it as little as may be. Rub the coral to a smooth paste with the back of a silver spoon. Chop the meat fine. Stir into this the butter, melted, but not hot, the yolks of the eggs, rubbed smooth with the coral, the pepper, mustard and salt, and put all together in a saucepan over the fire. Stir until it is smoking hot, then turn into the shell, which should be washed and heated.
Stewed Lobster.
1 large lobster, well boiled.
1 cup good gravy—veal is best.
1 blade of mace.
2 table-spoonfuls of melted butter.
Juice of half a lemon.
Cayenne and salt to liking.
1 glass sherry.
1 teaspoonful chopped parsley.
Cut the meat of the lobster into pieces an inch long and half as wide, keeping the coral until the last. Put the meat, with the broth and seasoning, into a saucepan and heat gently, stirring frequently until it is near boiling. Then add the coral and butter (which should previously be well rubbed together) and the chopped parsley. When the mixture again nears the boiling point, add the wine and lemon-juice and turn into a deep dish.
Scalloped Lobster (No. 1).
1 boiled lobster.
4 table-spoonfuls of cream.
2 eggs well beaten.
½ cup bread-crumbs.
2 tablespoonfuls butter.
1 tea-spoonful anchovy sauce.
Season to taste with cayenne, salt and nutmeg.
Juice of half a lemon.
Rub the meat of the lobster, including the coral, a little at a time, in a Wedgewood mortar with the butter, until it is a soft paste. Put this into a saucepan with the seasoning, and heat to boiling, stirring constantly. Remove from the fire, and add the cream and lemon-juice, stirring in well. Fill the lobster shell with this mixture. Strew bread-crumbs over the top, and set on the upper grate of a quick oven until the crumbs begin to brown.
Send to table in the shell, laid upon a hot dish.
You can scallop crab in the same manner.
Scalloped Lobster (No. 2).
1 lobster, well boiled.
3 table-spoonfuls of butter.
1 teaspoonful
