PICKLED LOBSTER.

Take half a dozen fine lobsters. Put them into boiling salt and
water, and when they are all done, take them out and extract all
the meat from the shells, leaving that of the claws as whole as
possible, and cutting the flesh of the body into large pieces
nearly of the same size. Season a sufficient quantity of vinegar
very highly with whole pepper-corns, whole cloves, and whole
blades of mace. Put the pieces of lobster into a stew-pan, and
pour on just sufficient vinegar to keep them well covered. Set it
over a moderate fire; and when it has boiled hard about five
minutes, take out the lobster, and let the pickle boil by itself
for a quarter of an hour. When the pickle and lobster are both
cold, put them together into a broad flat stone jar. Cover it
closely, and set it away in a cool place.

Eat the pickled lobster with oil, mustard, and vinegar, and have
bread and butter with it.