Lobster Sauce.—Put one and a half ounces of butter and one and a half ounces of fine flour into a stewpan, and lightly fry without discolouring them; mix with two and half gills of liquor, prepared as below, and stir till it boils; add two ounces of live spawn that has been pounded with one ounce of butter till smooth, or eight to ten drops of Marshall’s liquid carmine; add a teaspoonful of essence of anchovy and half a gill of cream; re-boil, add the juice of half a lemon and a tiny dust of cayenne pepper, then tammy and add half a cooked lobster that has been cut up in little square pieces and serve.
To make the liquor for the sauce, put the lobster shells into a stewpan and cover them with cold water, add a bayleaf and a little thyme and parsley, a few peppercorns, and one peeled and sliced onion, and boil together for about half an hour; then strain off and use.
If you have to cook the lobster, put it in enough boiling water seasoned with salt to cover it, then boil for twenty minutes.