How the Lobster Feeds.—The pincers of the lobster's large claws are furnished with nobs, and those of the other, are always serrated. With the former, it keeps firm hold of the stalks of submarine plants, and with the latter, it cuts and minces its food with great dexterity. The knobbed, or numb claw, as it is called by fishermen, is sometimes on the right and sometimes on the left, indifferently.
BAKED MACKEREL.
279. INGREDIENTS.—4 middling-sized mackerel, a nice delicate forcemeat (see Forcemeats), 3 oz. of butter; pepper and salt to taste.
Mode.—Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit. Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt. Bake for 1/2 an hour, and either serve with plain melted butter or a maître d'hôtel sauce.
Time.—1/2 hour. Average cost for this quantity, 1s. 10d.
Seasonable from April to July.
Sufficient for 6 persons.
Note.—Baked mackerel may be dressed in the same way as baked herrings (see No. 268), and may also be stewed in wine.
WEIGHT OF THE MACKEREL.—The greatest weight of this fish seldom exceeds 2 lbs., whilst their ordinary length runs between 14 and 20 inches. They die almost immediately after they are taken from their element, and, for a short time, exhibit a phosphoric light.