Lobsters
Must be boiled when alive till they turn red. For a dressing the yolk of a raw egg is beaten up, with a tea-cupful of salad oil poured in very slowly till it is firm; a tea-spoonful of mustard, a little salt, pepper, and vinegar are added and beaten together, after which more oil may be added, if necessary. The meat is picked from the shell, cut up fine, and mixed with a few spoonfuls of vinegar; the dressing is then poured over it.
Or the dressing may be omitted, and the meat cut into pieces may be warmed up in milk and butter, with pepper and salt, and served hot.