Cut the lobster in very small pieces, and stew it
till it is tender.
* * * * *
SHRIMP SAUCE.
Wash half a pint of shrimps very clean--mince and put them in a
stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted
butter; boil it up for five minutes, and squeeze in half a lemon. Toss
it up, and put it in a sauce-boat.
* * * * *
OYSTER SAUCE FOR FISH.
Scald a pint of oysters, and strain them through a sieve; then wash some
more in cold water, and take off their beards; put them in a stew-pan,
and pour the liquor over them; then add a large spoonful of anchovy
liquor, half a lemon, two blades of mace, and thicken it with butter
rolled in flour. Put in half a pound of butter, and boil it till it is
melted--take out the mace and lemon, and squeeze the lemon juice into
the sauce; boil it, and stir it all the time, and put it in a boat.
* * * * *
CELERY SAUCE.
Wash and pare a large bunch of celery very clean cut it into little
bits, and boil it softly till it is tender; add half a pint of cream,
some mace, nutmeg, and a small piece of butter rolled in flour; then
boil it gently. This is a good sauce for roasted or boiled fowls,
turkeys, partridges, or any other game.
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