Lobster Sauce
This sauce is for fresh salmon or turbot, or sheep’s-head fish. Also for salmon-trout, blue-fish, or the lake white-fish.
Put a large hen lobster into a hard-boiling pot of highly-salted water, that the animal may die immediately. Continue the boiling with a steady heat, and in about three quarters, or an hour, the lobster will be done. When cold, extract all the meat from the shell, and cut it into small bits. Pound the coral, or red substance, in a marble mortar, with some fresh butter, or plenty of salad oil; and a little cayenne. Add the coral to the cut-up lobster, and put the whole into a stew-pan, with some powdered mace and nutmeg, and a large table-spoonful of sweet oil. Divide into four bits a quarter of a pound of fresh butter, each bit rolled in flour. If your butter is not fresh and very good, omit it entirely and substitute a larger quantity of oil. As bad butter spoils every thing, never on any account, use it. Set the sauce-pan over the fire, and let it boil up once. Then take it off, and while very hot, stir in the beaten yolks of two eggs.
Crab sauce is made in the same manner. Prawn sauce also.