Take a couple of fine lobsters, place them in a tub with plenty of weak
salt and water, and brush them well from froth and slime, then wash
in pure water and pop them into boiling water in which some salt and
saltpetre have been dissolved. When done lay them on a sieve to get
cold, and next day cut open the shells, crack the claws and take out
the meat, which then pick over carefully from skins and specks, the
coral also must be separated and examined. Now cut the meat into dice
and pound it finely in a mortar, till of a nice smooth consistence,
adding clarified butter at pleasure. Then season with
Mace, in fine powder ¾ oz.
Nutmeg, in fine powder 1 oz.
Bay leaf, in fine powder 1 oz.
White pepper, in fine powder 1 oz.
Cloves, in fine powder ¾ oz.
and working the paste well proceed to fill white pots, and putting a
part of the coral into the middle of each pot. Press well in and set
aside for the night. Put the pots next into a slow oven, and let the
steam escape that might arise, and when you have got them as dry as it
is possible, without changing the colour of the preparation, set them
by to go cold; then cover with clarified butter effectually and writing
paper over the tops of the pots.