r of a pint of water. Chop it fine, or
pound or bruise it in a little of the liquor it was boiled in, and rub
it through a sieve. Wash about one third the bulk of parsley leaves, put
them into boiling water, with a tea-spoonful of salt, and let them boil.
Then lay the parsley on a hair sieve, mince it very fine, and mix it
with the liver. Warm up the sauce in a quarter of a pint of melted
butter, but do not let it boil.

LOBSTERS. If they have not been long taken, the claws will have a strong
motion, when the finger is pressed upon the eyes. The heaviest are the
best, and it is preferable to boil them at home. If purchased ready
boiled, try whether their tails are stiff, and pull up with a spring;
otherwise that part will be flabby. The male lobster is known by the
narrow back part of his tail, and the two uppermost fins within it are
stiff and hard: those of the hen are soft, and the tail broader. The
male, though generally smaller, has the highest flavour, the flesh is
firmer, and the colour when boiled is a deeper red.

LOBSTER PATTIES. To be made as oyster patties, gently stewed and
seasoned, and put into paste baked in pattipans, with the addition of a
little cream, and a very small piece of butter.

LOBSTER PIE. Boil two or three small lobsters, take out the tails, and
cut them in two. Take out the gut, cut each into four pieces, and lay
them in a small dish. Put in the meat of the claws, and that picked out
of the body; pick off the furry parts of the latter, and take out the
lady; beat the spawn in a mortar, and likewise all the shells. Stew them
with some water, two or three spoonfuls of vinegar, pepper, salt, and
some pounded mace. A large piece of butter rolled in flour must be
added, when the goodness of the shells is obtained. Give it a boil or
two, and pour it into a dish strained; strew some crumbs, and put a
paste over all. Bake it slowly, and only till the paste is done.

LOBSTER SALAD. Make a salad, cut some of the red part of the lobster,
and add to it. This will form a pleasing contrast to the white and green
of the vegetables. Be careful not to put in too much oil, as shell-fish
absorbs the sharpness of the vinegar. Serve it up in a dish, not in a
bowl.

LOBSTER SAUCE. Pound the spawn with two anchovies, pour on two spoonfuls
of gravy, and strain all into some melted butter. Then put in the meat
of the lobster, give it all one boil, and add the squeeze of a lemon. Or
leave out the anc