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Crab Or Lobster To Stew No 3

(Fish.) - (The Lady's Own Cookery Book)







Boil the lobsters; when cold take out all the meat; season it well with

pepper, salt, nutmeg and mace pounded. Put it into an earthen pot with

as much clarified butter as will cover it; bake it well. While warm,

take it out of the pot, and let the butter drain from it. Break it as

fine as you can with a spoon or knife; add more seasoning if required;

put it as close as possible in the pot, and cover with clarified butter.

The hen lobsters are best for this purpose, as the eggs impart a good

colour. It may be pounded in a marble mortar, but, if baked enough, will

do as well without it.











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