er, with pepper and salt; so on,
alternately, until the dish is filled, having crumbs on top. Put on
bits of butter, moisten with milk and bake about twenty minutes.

DEVILED LOBSTER.

Take out all the meat from a boiled lobster, reserving the coral;
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
little pepper and salt; squeeze in a lemon, and warm these over the
fire enough to melt the butter, set it to cool, and sheet your patty
pan or a plate or dish with good puff paste, then put in your lobster,
and cover it with a paste; bake it within three-quarters of an hour
before you want it; when it is baked, cut up your cover, and warm up
the other half of your sauce above mentioned, with a little butter, to
the thickness of cream, and pour it over your patty, with a little
squeezed lemon; cut your cover in two, and lay it on the top, two
inches distant, so that what is under may be seen. You may bake
crawfish, shrimps or prawns the same way; and they are all proper for
plates or little d