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 wine-glass of vinegar. 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
half a pound of butter to a pound of flour, notched handsomely,
and ornamented with paste leaves. Do not send it to table till it
has cooled.