Devilled Lobster.
1 can of preserved lobster.
3 tablespoonfuls of butter.
4 tablespoonfuls of vinegar.
½ teaspoonful of made mustard.
A good pinch of cayenne pepper.
Boiled eggs for garnishing.
Salt.
Open the lobster-can and empty it into a bowl an hour before using it. Mince evenly. Put vinegar, butter and seasoning into a saucepan, and when it simmers, add the lobster. Cook slowly, covered, half an hour, stirring occasionally. Turn into a deep dish, and garnish with slices of egg. Eat hot with buttered Boston crackers.