LOBSTER, Potted.
Ingredients.—2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; ¼ lb. of butter, 3 or 4 bay-leaves. Mode.—Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for ¾ hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time. Time.—¾ hour. Average cost for this quantity, 4s. 4d. Seasonable at any time.
Note.—Potted lobster may be used cold, or as a fricassee with cream sauce.