Put two middle-sized lobsters into boiling salt and water. When they
are half boiled, take the meat from the shell, cut it into very small
pieces, and put it into a pie dish. Break up the shells, and stew them
in a very little water with half a dozen blades of mace and a grated
nutmeg. Then strain off the liquid. Beat the coral in a mortar, and
thicken the liquid with it. Pour this into the dish of lobster to make
the gravy. Season it with cayenne, salt, and mushroom catchup, and add
bits of butter. Cover it with a lid of paste, made in the proportion
of ten ounces of butter to a pound of flour, notched handsomely, and
ornamented with paste leaves. Do not send it to table till it has
cooled.