Another Way, as at Wood’s Hotel
Take out the meat as whole as you can; split the tail and remove the gut; if the inside be not watery, add that. Season with mace, nutmeg, white pepper, salt, and a clove or two, in finest powder. Lay a little fine butter at the bottom of a pan, and the lobster smooth over it, with bayleaves between: cover it with butter and bake it gently. When done, pour the whole on the bottom of a sieve, and with a fork lay the pieces into potting pots, some of each sort with the seasoning about it. When cold, pour clarified butter over, but not hot. It will be good next day; or highly seasoned, and thick covered with butter, will keep some time.
The potted lobster may be used cold, or as a fricassee, with a cream sauce, when it looks very nicely, and eats excellently, especially if there be spawn.
Mackerel, herrings, and trout, are good potted as above.