_Ingredients._—1 middling-sized hen lobster, ¾ pint of melted butter,
1 tablespoonful of anchovy sauce, ½ oz. of butter, salt and cayenne
to taste, a little pounded mace when liked, 2 or 3 tablespoonfuls of
cream. _Mode._—Choose a hen lobster, as this is indispensable, in order
to render this sauce as good as it ought to be. Pick the meat from the
shells, and cut it into small square pieces; put the spawn, which will
be found under the tail of the lobster, into a mortar with ½ oz. of
butter, and pound it quite smooth; rub it through a hair-sieve, and
cover up till wanted. Make ¾ pint of melted butter; put in all the
ingredients except the lobster-meat, and well mix the sauce before
the lobster is added to it, as it should retain its square form, and
not come to table shredded and ragged. Put in the meat, let it get
thoroughly hot, but do not allow it to boil, as the colour would
immediately be spoiled; for it must be remembered that this sauce
should always have a bright red appearance. If it is intended to be
served with turbot or brill, a little of the spawn (dried and rubbed
through a sieve without butter) should be saved to garnish with; but
as the goodness, flavour, and appearance of the sauce so much depend
on having a proper quantity of spawn, the less used for garnishing the
better. _Time._—1 minute to simmer. _Average cost_, for this quantity,
2_s._ _Seasonable_ at any time. _Sufficient_ to serve with a small
turbot, a brill, or salmon for 6 persons.
_Note._—Melted butter made with milk, will be found to answer very
well for lobster sauce, as by employing it a nice white colour will
be obtained. Less quantity than the above may be made by using a very
small lobster, to which add only ½ pint of melted butter, and season as
above. Where economy is desired, the cream may be dispensed with, and
the remains of a cold lobster left from table, may, with a little care,
be converted into a very good sauce.