time, to make it froth well; when it is a fine
white brown, dish it up, and garnish it with a
lemon cut in slices, scraped horse-radish, bar-
berries, a few small fish fryed and laid round it,
or fryed oysters; cut the roe and liver in slices,
and lay over it a little of the lobster out of the
sauce in lumps, and then serve it.