Pick out all the flesh from the lobster, taking care of the coral, if any; cut up the meat, not very small, put it in a salad dish, add anchovy, a few olives, chopped pickles, quartered hard boiled eggs, lettuce torn but not cut up; just before serving pour over the dressing; stew coral on top; sliced cucumber and an onion might be added.
The dressing is prepared in this way: Beat well the yolks of two fresh eggs and stir in one half teaspoonful of salt, 4 teaspoonfuls of mixed mustard, a pinch of cayenne pepper; add olive oil a little at a time, stirring all the while with a silver fork till it becomes stiff and flaky—it requires a half pint of oil—add 2 tablespoonfuls of vinegar; don't pour in more than a teaspoonful of oil at once. This quantity of dressing will do for 5 or 6 pounds of lobster.
No. 207.
FISH IN JELLY.
Make jelly by boiling down fish of any kind or calves' feet; clear it with white of egg, and pour a little milk in a mould. When jelly is set, put the prepared fish on it, and pour in more jelly till the mould is filled. When congealed, put a hot cloth round it for a little while, and turn it out on a dish. Serve for supper or luncheon.
No. 208.
DEVILED FISH.
Any kind of fish will do. Soak it for half an hour in vinegar, catsup, or any stock sauce. Drain and boil them, and serve with horseradish or mustard-sauce. You may roll your fish in curry powder if you wish.
No. 209.
FISH IN BATTER.
Rub some slices of fish in spices or shred herbs; then dip in batter, and fry brown.