season highly with mustard, cayenne, salt and some kind of table
sauce; stew until well mixed and put it in a covered saucepan, with
just enough hot water to keep from burning; rub the coral smooth,
moistening with vinegar until it is thin enough to pour easily, then
stir it into the saucepan. The dressing should be prepared before the
meat is put on the fire, and which ought to boil but once before the
coral is put in; stir in a heaping teaspoonful of butter, and when it
boils again it is done and should be taken up at once, as too much
cooking toughens the meat.


LOBSTER CROQUETTES.

Take any of the lobster remaining from table and pound it until the
dark, light meat and coral are well mixed; put with it not quite as
much fine bread crumbs; season with pepper, salt and a very little
cayenne pepper; add a little melted butter, about two tablespoonfuls
if the bread is rather dry; form into egg-shaped or round balls; roll
them in egg, then in fine crumbs, and fry in boiling lard.


LOBSTER PATTIES.

Cut some boiled lobster in small pieces; then take the small claws and
the spawn, put them in a suitable dish, and jam them to a paste with a
potato masher. Now add to them a ladleful of gravy or broth, with a
few bread crumbs; set it over the fire and boil; strain it through a
strainer, or sieve, to the thickness of a cream, and put half of it to
your lobsters, and save the other half to sauce them with after they
are baked. Put to the lobster the bigness of an egg of butter, a