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Lobster Fricassee

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

Cut the meat of a lobster into dice; put it in a stewpan with a little

veal gravy; let it stew for ten minutes. A little before you send it to

table beat up the yolk of an egg in cream: put it to your lobster,

stirring it till it simmers. Pepper and salt to your taste. Dish it up

very hot, and garnish with lemon.

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