Boil six pounds of live lobsters thus: Throw them into salt and water
and with a brush clean them well, tie up the tails, and pop them into a
pan of boiling water, in which a good handful of salt and half an ounce
of saltpetre have been dissolved; then set them to cool, take out all
the meat and coral, which, when it has been cleared of the skins, chop
up into dice, and set it on the fire in a clean pan, with a pound and
a half of bay salt and two quarts of water, and let it simmer twenty
minutes. Then take out the fish, pound it in a mortar with half an
ounce of cayenne pepper and the same quantity of finely powdered mace,
bring it to a nice paste with some of the water last used, and put it
again into the pan with the remainder of the water and let it simmer
half an hour. When cold, or nearly so, fill your clean glass jars with
it, cork them well and seal them.