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Lobsters To Hash

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

Take the meat out of a boiled lobster as whole as you can. Break all the

shells; to these and the remains of the body, the large claws excepted,

as they have no goodness in them, put some water, cayenne pepper, salt,

and common pepper. Let them stew together till the liquor has a good

flavour of the lobster, but observe that there must be very little

water, and add two teaspoonfuls of anchovy pickle. Strain through a

common sieve; put the meat of the lobster to the gravy; add some good

rich melted butter, and send to table. Lobster sauce is made in the same

way, only the meat should be cut smaller than for hashing. Hen lobsters

are best.

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