quick for five minutes; then drain it on a hair-sieve; spread it
out thin on a plate, and set it in a Dutch oven till it is thoroughly
dried; grind it in a clean mill, and pack it closely in well-stopped
bottles. See also Potted Lobsters, No. 178.

_Sauce for Lobster, &c._--(No. 285. See also No. 372.)

Bruise the yelks of two hard-boiled eggs with the back of a wooden
spoon, or rather pound them in a mortar, with a tea-spoonful of water,
and the soft inside and the spawn of the lobster; rub them quite smooth,
with a tea-spoonful of made mustard, two table-spoonfuls of salad oil,
and five of vinegar; season it with a very little Cayenne pepper, and
some salt.

_Obs._--To this, elder or tarragon vinegar (No. 396), or anchovy essence
(No. 433), is occasionally added.

_Liver and Parsley Sauce_,--(No. 287.) _or Liver and Lemon Sauce._

Wash the liver (it must be perfectly fresh) of a fowl or rabbit, and
boil it five minutes in five table-spoonfuls of water; chop it fine, or
pound or bruise it in a small quantity of the liquor it was boiled in,
and rub it through a sieve: wash about one-third the bulk of parsley
leaves, put them on to boil in a little boiling water, with a
tea-spoonful of salt in it; lay it on a hair-sieve to drain, and mince
it very fine; mix it with the liver, and put it into a quarter pint of
melted butter, and warm it up; do not let it boil. _Or_,

_To make Lemon and Liver Sauce._

Pare off the rind of a lemon, or of a Seville orange, as thin as
possible, so as not to cut off any of the white with it; now cut off all
the white, and cut the lemon into slices, about as thick as a couple of
half-crowns; pick out the pips, and divide the slices into small
squares: add these, and a little of the peel minced very fine to the
liver, prepared as directed above, and put them into the melted butter,
and warm them together; but do not let them boil.

N.B. The poulterers can always let you have fresh livers, if that of the
fowl or rabbit is not good, or not large enough to make as much sauce as
you wish.

_Obs._--Some cooks, instead of pounding, mince the liver very fine (with
half as much bacon), and leave out the parsley; others add the juice of
half a lemon, and some of the peel grated, or a tea-spoonful of tarragon
or Chili vinegar, a table-spoonful of white wine, or a little beaten
mace, or nutmeg, or allspice: if you wish it a little more lively on the
palate, pound an eschalot, or a few leav