Lobster Cake

Pound the meat of two boiled lobsters with lean of raw ham, beef marrow, the yolks of four eggs, a bit of bread soaked in cream, a little beaten mace, cayenne pepper, and salt. Colour the whole with lobster spawn which has been taken out of the lobster when boiled; then line a mould with thin slices of fat bacon, press down the mixture into it, cover with bards of bacon, and the mould cover: bake it an hour and half, and let it stand till cold; turn it out of the mould, take the fat away, and serve the cake up, either modelled or plain with some savory jelly round it. In the same manner may be made cakes of fowl, etc.

Salad Of Lobster

Take boiled hen lobsters, break the shells, and preserve the meat as white as possible. Then cut the tails into halves, put them into the center of a dish with the red side upwards, and the meat of the claws whole. Then place round the lobster a row of parsley chopped fine, and a row of the spawn from the inside chopped, and afterwards mix a little of each and strew over the top of the lobster. Then put slices of lemon round the rim of the dish, and send in a sauce b6at a mixture of oil, vinegar, mustard, cayenne pepper, and salt, a little of each.

Lobster Salad Another Way

Boil two lobsters till half done, then take the meat out as whole as possible, put it into a stew-pan with half a pint good veal broth, a blade mace, an onion, half a bay leaf, a table spoonful lemon pickle, and half a gill of vinegar; simmer all together till the lobster is done. Take it out of the liquor, put it into the center of a dish, strain the liquor, season it to the palate, mix with it a sufficient quantity of live spawn, pounded to colour it, and two eggs well beaten, set it over a fire, after boiling ten minutes, strain it through a tamis, and reduce it to half a gill; put it over the lobster when cold, and garnish the dish with slices of cucumbers and beet root.

French Salad

Consists of the different herbs in season, as tarragon, chervil, sorrel, chives, endive, Silician lettuces, watercresses, dandelion, beet root, celery, etc. all of which should be very young, fresh gathered, trimmed neat, washed clean, drained dry, and served up in a bowl. The sauce to be served up in a sauceboat, and to be made with oil, lemon pickle, vinegar, ketchup, cayenne pepper, a boiled yolk of an egg, and salt.

N. B Some persons eat with this salad cold boiled turbot or other fish,