In our hot summer months, and when lobsters are plentiful, it would be
wise to save some that would come in opportunely for sauce and many
dishes, when lobsters are scarce and high priced. Take fresh boiled
lobsters, split them, take out the meat as whole as you can, and make a
seasoning of
Mace, in fine powder 1 oz.
Cayenne pepper ¾ oz.
Nutmeg, in fine powder 1 oz.
Table salt, in fine powder 6 oz.
by well mixing them. Rub the meat well with this and equally, so that
no part is left undefended. Put the fish down in an earthen jar,
and repeat the rubbing for a day or two. Pack it then in small jars
and pour the following pickle over it, so that it may be covered to
thickness of an inch:
Best vinegar 1 pint
Chillies 1 oz.
Cucumber vinegar ½ pint
Sal prunelle ¾ oz.
and in similar proportions for each pint of vinegar used. Mind that the
vinegar pickle covers well, and then put over all as much olive oil as
will cover to the depth of half an inch. Tie wetted bladder over and
leather upon that for safe keeping. It will be well recommended after a
trial.