Lobster Salad

One large lobster, three tablespoon-fuls of French mustard, or two dessertspoonfuls of common mixed mustard, one gill and a half of vinegar, one gill and a half of sweet oil, the yolks of five hard boiled eggs, salt to taste, a small teaspoon-ful of Cayenne pepper, the inside leaves of two heads of cabbage lettuce. Cut the meat and lettuce in small pieces. Boil the eggs hard, mash the yolks with a wooden or silver spoon.

How To Make A Nice Relish Out Of Fragments Of Cold Lobster Or Crab

It often happens after lobster or crab suppers or luncheons, that legs and claws, and portions of the back are left untouched. Collect all the fragments of fish, and put with them two blades of mace, a little pepper and salt, and a small portion of butter; the quantity of the latter must be proportioned to the amount of lobster. Put these all together, and beat them into a paste in a mortar. Take small jars and fill these with the prepared lobster. If there are any solid parts of the tail, which cannot well be reduced to a paste, they may be cut into small pieces, and set in the middle of the jars, and the paste poured over them. When the jars are nearly filled, press down the contents, pour over them a layer of clarified butter, or lard. This will afford a nice relish for breakfast, luncheon, or supper. If intended to be kept for some time, tie down with pieces of thick paper.