Deviled Lobster Recipe

From MRS. W. W. KIMBALL, of Chicago, Lady Manager.
Take the meat of one terrapin. Chop in small pieces, add a pint of
sherry and boil ten minutes; then add a quart of cream and boil again
ten minutes; add salt, cayenne pepper, a little Worcestershire sauce
and two tablespoons of cream sauce. Beat up yolks of four eggs in
some cream butter and mix with the other. Put in tin moulds and place
on ice for six or eight hours until hard. Dip moulds in hot water to
loosen. Take out of moulds, bread as you would oysters, and fry.

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