(Directions for Cookery, 1851)
Put two middle-sized lobsters into boiling salt and water.
When they are half boiled, take the meat from the shell, cut it into very small pieces, and put it into a pie dish.
Break up the shells, and stew them in a very little water with half a dozen blades of mace and a grated nutmeg.
Then strain off the liquid.
Beat the coral in a mortar, and thicken the liquid with it.
Pour this into the dish of lobster to make the gravy.
Season it with cayenne, salt, and mushroom catchup, and add bits of butter.
Cover it with a lid of paste, made in the proportion of ten ounces of butter to a pound of flour, notched handsomely, and ornamented with paste leaves.
Do not send it to table till it has cooled.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
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