Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

POTTED LOBSTER.

Take the meat and eggs from the shell; season it with powdered mace, cloves, nutmeg, pepper, salt, and anchovy liquor. Pound the meat in a marble mortar, and reduce the liquor, by evaporation, to a thick jelly; then put it and the meat together, with about one quarter of its weight of butter. Mix all together, and press it into a small pot; cover it with melted butter. When it is cold, put paper over the pots, and set them in a dry place.

Craw fish, crabs, shrimps, and prawns, may be potted in the same way.