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Lobster Sauce No 1

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

Pull the lobster to pieces with a fork; do not chop it; bruise the body

and the spawn with the back of a spoon; break the shell; boil it in a

little water to give it a colour; strain it off. Melt some butter in it

very smooth, with a little horseradish, and a little cayenne pepper;

mix the body of the lobster well with the butter; then add the meat, and

give it a boil, with a spoonful of ketchup and a spoonful of gravy.

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