Boil a pint of milk; rub a heaping table-spoonful of flour smooth in cold milk, and strain into it; then strain in the liquor of a quart of oysters, and when it boils up again, add half a spoonful of butter, a little salt, and the oysters, and let the whole boil two minutes more.
[In opening lobsters, care must be taken to remove the poisonous part. This lies in the head, all of which must be thrown away, as well as the vein which passes from it, through the body. All the other parts are good. Break the shells with a hammer. The liquor and the spawn should be saved.]
Lobster Salad.
To the yolks of four eggs, boiled hard, add a little sweet oil, mustard, pepper, salt, and a gill of vinegar. Stir these all together a long time. Cut up celery or lettuce fine, sprinkle it on the lobster in the dish in which it is to be served, and pour the mixture over it.
The simplest way of serving lobsters is very good, and most healthful. Take them from the shells and eat them cold, with vinegar and mustard.
Stewed Lobster.
Take one large or two small lobsters; cut them in pieces, and put into the stew-pan with the liquor two glasses of wine, one teaspoonful of fine allspice, half a teaspoonful of mixed mustard, a little cayenne, and a quarter of a pound of butter rubbed into some flour. If there is not liquor enough for the gravy, add a little water. Simmer the whole a half an hour.
Baked Bass.
Make a stuffing of pounded cracker or crumbs of bread, an egg, pepper, clove, salt, and butter. Fill it very full, and when sewed up, grate over it a small nutmeg, and sprinkle it with pounded cracker. Then pour on the white of an egg, and melted butter. Bake it an hour in the same dish in which it is to be served.