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Lobsters To Stew

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







Half boil two fine lobsters; break the claws and take out the meat as

whole as you can; cut the tails in two, and take out the meat; put them

in a stewpan, with half a pint of gravy, a gill of white wine, a little

beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little

anchovy liquor, and a little butter rolled in flour. Cover and stew them

gently for twenty minutes. Shake the pan round frequently to prevent the

contents from sticking; squeeze in a little lemon. Cut the chines in

four; pepper, salt, and broil them. Put the meat and sauce in a dish,

and the chines round for garnish.











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