Lobster Patties

Make some puff-paste, and spread it on very deep patty-pans. Bake it empty. Having boiled well two or three fine lobsters, extract all their meat, and mince it very small, mixing it with the coral smoothly mashed, and some yolk of hard-boiled egg, grated. Season it with a little salt; some cayenne; and some powdered mace or nutmeg; adding a little yellow lemon-rind grated. Moisten the mixture well with cream, or fresh butter, or salad oil. Put it into a stew-pan; add a very little water, and let it stew till it just comes to a boil. Take it off the fire, and the patties being baked, remove them from the tin-pans, place them on a large dish, and fill them up to the top with the mixture.

Similar patties may be made of prawns, or crabs.

A Sea-Coast Pie

Having boiled a sufficient number of crabs or lobsters, extract all the meat from the shells, and cut it into mouthfuls. Have ready some fine large oysters drained from the liquor. Cover the bottom and sides of a deep dish with puff-paste; and put in a thick layer of crab or lobster, seasoned with a little cayenne pepper, and a little grated lemon-peel; and mixed with some hard-boiled yolk of egg, crumbled fine, and moistened with fresh butter. Next, put a close layer of oysters, seasoned with pounded mace and grated nutmeg. Lay some bits of butter rolled in flour on the top of the layer. Proceed in this manner with alternate layers of crab or lobster, and of oysters, till the dish is nearly full. Then pour in, at the last, a tea-cupfull of more of the oyster liquor, with an equal quantity of rich cream. Have ready a thick lid of puff-paste. Put it on the pie; pressing the edges closely so as to unite them all round; and notch them handsomely. Make a wreath of leaves cut out of paste, and a flower or knot for the centre; place them on the top-crust; and bake the pie well. While it is baking, prepare some balls made of chopped oysters; grated bread-crumbs; powdered nutmeg, or mace; and grated lemon-peel; with a little beaten yolk of egg to bind together the other ingredients. Having fried these balls in butter, drain them, and when the pie is baked, lay a circle of them round the top; between the border of paste-leaves and the centre-knot.

This pie will be found so fine that it ought to be baked in a dish which will contain a large quantity.

Lobster Rissoles

Extract the meat of a boiled lobster; mince it as fine as possible; mix with it the coral pounded smooth, and some yolks of hard-boiled eggs pounded also. Season it with cayenne pepper, powdered mace, and a very little salt. Make a batter of beaten egg, milk, and flour. To each egg allow two large table-spoonfuls of milk, and a large tea-spoonful of flour. Beat the batter well, and then mix the lobster with it gradually, till it is stiff enough to make into oval balls, about the size of a large plum. Fry them in the best salad oil, and serve them up either warm or cold.

Similar rissoles may be made of raw oysters minced fine; or of boiled clams. These should be fried in lard.

Very young Indian corn, grated from the cob, prepared in the above manner, made into balls, and fried in fresh butter, is excellent. Previous to grating it is best to boil the ears of corn.