Lobster Cutlets.—A large lobster is required for these. Boil for five minutes, then crack the shell and take out the meat as whole as possible. Cut this across in slices a quarter of an inch in thickness. Dip each slice into beaten egg and breadcrumbs, sprinkle with salt and pepper, and fry in fat for about five minutes. Make a small mound of whipped potato for the centre of a dish, arrange the cutlets round this, and send oyster sauce to table with them.
Lobster Patties.—Boil a lobster for fifteen minutes. Crack it open and pick the meat out into flakes. Put the flakes into an enamelled saucepan with an ounce of butter, a tablespoonful of cream, same of white stock, and a teaspoonful of essence of anchovies, a little seasoning also, and a few dry breadcrumbs. Boil up for a moment. Line some patty-pans with good puff paste not rolled too thinly, place a morsel of crumb of bread in the middle before putting on the top crust; bake the patties a bright brown, lift off the top crust, take out the bread, fill with the hot mixture, and replace the cover. Serve very hot.
Lobster Salad.—For this the lobster is required very sweet and fresh; it should have been boiled about twenty minutes and then have become quite cold. Crack the shell and remove the meat as whole as possible, saving the coral for garnishing. Divide the meat into small neat pieces, seasoning each with salt, pepper, and vinegar. Take two lettuces with firm, white hearts, wipe them clean with a cloth. They must be crisp and perfectly dry. Place first a layer of shred lettuce at the bottom of a bowl, then a layer of seasoned lobster; alternate till the stock is exhausted. Pour the following dressing over all at the last moment, and sprinkle the coral over the surface. A fanciful outer edge may be made of sliced eggs and beetroot, or nasturtium flowers, radishes set in parsley, &c.
Dressing.—The yolks of two eggs beaten until thick, a saltspoonful of salt, half of pepper, same of made mustard. Beat in slowly half a pint of oil and two spoonsful of vinegar.
Lobster Butter, and Sauce.—The spawn and coral of a freshly-boiled hen lobster, pounded together in a mortar with twice their quantity of fresh butter and a spice of cayenne pepper, makes lobster butter. It should be of a bright red colour. Keep in small pots well covered, and in a cool place.
For the sauce, make some good plain melted butter, pick out a few flakes of the white meat of a lobster, then stir in a spoonful of the lobster butter. Do not boil it after this, or the colour will be spoilt. The juice of a lemon may be added if liked.
Mackerel, Broiled.—For a perfectly fresh, small, plump mackerel, this is the mode of cooking par excellence.
Cleanse the fish thoroughly, and dry them first with a cloth, then by hanging up in the open air. Split them open flat and carefully remove the backbone. Smear them with salad oil, sprinkle them with salt and pepper, wrap each one in a fold of buttered note-paper, and lay on the gridiron. Broil carefully over a clear red fire for twenty minutes, turning occasionally. They may be broiled without the paper, in which case fifteen minutes will be more than long enough, but will taste less delicate and be less easily digested. Lay on a hot dish, cover closely, and serve with or without maître d'hôtel butter.
Mackerel, Baked.—Large mackerel are preferable for this mode. After cleaning and taking out the roes, fill with the following forcemeat:—Three ounces of breadcrumbs, an ounce of finely-shred beef suet, the same of chopped parsley, a pinch of savoury herbs, minced chives, and pepper and salt. Bind the mixture with a beaten egg. When the fish has been filled, sew the sides together with strong thread, lay it on a baking dish, dredge a little flour over it, and pour over either some melted butter or clarified fat. Bake twenty minutes. Serve with the same butter to the which some chopped parsley has been added, or with a sauce piquante.
Mackerel, Boiled.—Wash and empty them without splitting them more than can be helped. Lay them in hot water with plenty of salt. Let the water come to a boil, then draw aside and simmer them till the skin shows signs of breaking. Drain, and serve on a clean serviette. Garnish with parsley. Serve either parsley or fennel sauce with them.