271. Lobster Sauce.—Put twelve tablespoonfuls of melted butter in a stewpan, cut up a small-sized lobster into dice, make a quarter of a pound of lobster butter with the spawn, as directed; when the melted butter is upon the point of boiling, add the lobster butter, stir the sauce round over the fire until the butter is melted, season with a little essence of anchovies, the juice of half a lemon, and a quarter of a saltspoonful of cayenne pepper; pass it through a tammy into another stewpan, and add the flesh of the lobster; when hot, it is ready to serve where required. This sauce must be quite red; if no red spawn in the lobster, use live spawn.
272. New and Economical Lobster Sauce.—Should you require to use the solid flesh of a lobster for salad, or any other purpose, pound the soft part and shell together (in a mortar) very fine, which put into a stewpan, covered with a pint of boiling water; place it over the fire to simmer for ten minutes, then pass the liquor through a hair sieve into a basin; put three ounces of butter into a stewpan, into which rub (cold) a good tablespoonful of flour, add the liquor from the lobster, place it upon the fire, stirring until upon the point of boiling, season with a little cayenne, and add a piece of anchovy butter, the size of a walnut; or, if any red spawn in the lobster, mix it with butter, as in the last, and add it, with the juice of half a lemon, just before serving. An anchovy pounded with the lobster-shells would be an improvement, and part of the flesh of the lobster might be served in the sauce.
273. Lobster Sauce à la Crême.—Cut a small lobster into slices the size of half-crown pieces, which put into a stewpan; pound the soft and white parts, with an ounce of butter, and rub it through a sieve; pour ten spoonfuls of melted butter, and two of cream, over the slices in the stewpan, add half a blade of mace, a saltspoonful of salt, a quarter ditto of pepper, and a little cayenne; warm gently, and when upon the point of boiling, add the butter and two tablespoonfuls of thick cream, shake round over the fire until quite hot, when it is ready to serve.
274. Lobster Sauce simplified.—Put the slices of lobster, as in the last, into a stewpan, with ten tablespoonfuls of milk, add a little pepper, salt, cayenne, two cloves, and half a blade of mace; set it upon the fire, and when boiling, add a piece of butter of the size of two walnuts, with which you have mixed a little flour; shake round over the fire, and when getting rather thick, add two spoonfuls of cream, if handy, and serve very hot.
275. Beyrout Sauce.—Put a tablespoonful of chopped onions into a stewpan, with one of Chili vinegar and one of common ditto, a pint of melted butter, four spoonfuls of brown gravy, two of mushroom catsup, and two of Harvey sauce; place it over the fire, keeping it stirred until boiling, then place it at the corner to simmer five minutes, skim well, then place it again over the fire, keeping it stirred until thickish, to adhere to the back of the spoon, when add two tablespoonfuls of essence of anchovies, and half a teaspoonful of sugar; it is then ready to serve.