[397] SAUCE FOR SHELLFISH IUS IN LOCUSTA ET CAPPARI [1]
CHOPPED SCALLIONS FRIED LIGHTLY, CRUSH PEPPER, LOVAGE, CARRAWAY, CUMIN, FIGDATES, HONEY, VINEGAR, WINE, BROTH, OIL, REDUCED MUST; WHILE BOILING ADD MUSTARD.
[1] locusta, spiny lobster; Fr. langouste; G.-V. capparus; not clear, (cammarus, a crab); List. carabus—long-tailed lobster or crab, the cancer cursor of Linnæus, according to Beckmann; mentioned by Plinius.
[398] BROILED LOBSTER LOCUSTAS ASSAS
MAKES THUS: IF BROILED, THEY SHOULD APPEAR IN THEIR SHELL; [which is opened by splitting the live lobster in two] SEASON WITH PEPPER SAUCE AND CORIANDER SAUCE [moisten with oil] AND BROIL THEM ON THE GRILL. WHEN THEY ARE DRY [1] KEEP ON BASTING THEM MORE AND MORE [with oil or butter] UNTIL THEY ARE PROPERLY BROILED [2].
[1] i.e. when the soft jelly-like meat has congealed.
[2] Same procedure as today.
[399] BOILED LOBSTER WITH CUMIN SAUCE [1] LOCUSTAM ELIXAM CUM CUMINATO
REAL BOILED LOBSTER IS COOKED WITH CUMIN SAUCE [essence] AND, BY RIGHT, THROW IN SOME [whole] [2] PEPPER, LOVAGE, PARSLEY, DRY MINT, A LITTLE MORE WHOLE CUMIN, HONEY, VINEGAR, BROTH, AND, IF YOU LIKE, ADD SOME [bay] LEAVES AND MALOBATHRON [3].