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.