No. 202.
LOBSTER SAUCE.
Pick out the meat, boil down the shell, use the liquor for making the sauce with minced lobster, and buttered rolled flour. The berries may be used uncrushed.
No. 203.
OYSTER SAUCE.
Open the oysters, strain the liquor, put it in saucepan with butter rolled in flour; when melted add the oysters and a little cream. As soon as it boils add lemon juice; beaten mace and white pepper may be used.
No. 204.
SOFT CLAMS FRIED.
Take them from the shell, wash them in plenty of water, lay on a napkin to dry. Roll in flour very thickly; have a frying-pan one-third full of hot lard, a tablespoonful of salt to 1 pound of lard; lay the clams in with a fork one at a time; lay close together, and fry gently till brown on one side, then turn them over and let the other side brown. Place in hot dish ready for table.
No. 205.
CRABS DRESSED COLD.
Pick out all the flesh, mix it with oil, vinegar, cayenne pepper, and some yolks of hard boiled eggs; put all this in the shell, then on a dish with fresh herbs and lettuce around it—fresh water-cresses will do to decorate with.