STEWED LOBSTER.

Having boiled the lobster, extract the meat from the shell, and
cut it into very small pieces. Season it with a powdered nutmeg, a
few blades of mace, and cayenne and salt to your taste. Mix with
it a quarter of a pound of fresh butter cut small, and two glasses
of white wine or of vinegar. Put it into a stew-pan, and set it on
hot coals. Stew it about twenty minutes, keeping the pan closely
covered lest the flavour should evaporate. Serve it up hot.

If you choose, you can send it to table in the shell, which must
first be nicely cleaned. Strew the meat over with sifted bread-crumbs,
and brown the top with a salamander, or a red hot shovel
held over it.