Lobsters And Crabs Recipe

Put them into boiling water, and boil them from half to three quarters

of an hour, according to their size. Boil half a tea cup of salt with

every four pounds of the fish. When cold, crack the shell, and take out

the meat, taking care to extract the blue veins, and what is called the

lady in the lobster, as they are very unhealthy. If the fish are not

eaten cold, warm them up with a little water, vinegar, salt, pepper, and

butter. The following way of dressing lobsters looks very prettily. Pick

out the spawn and red chord, mash them fine, rub them through a sieve,

put in a little butter and salt. Cut the lobsters into squares, and warm

it, together with the spawn, over a moderate fire. When hot, take it up,

and garnish it with parsely. The chord and spawn are a handsome garnish

for any kind of fish.