_Ingredients._—3 large lobsters, or 6 small ones; the crumb of a French
roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of
lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1
pint of cream, 1 pint of milk; forcemeat balls, mace, salt, and pepper
to taste, bread-crumbs, 1 egg, 2 quarts of water. _Mode._—Pick the
meat from the lobsters, and beat the fins, chine, and small claws in a
mortar, previously taking away the brown fin and the bag in the head.
Put it in a stewpan, with the crumb of the roll, anchovies, onions,
herbs, lemon-peel, and the water; simmer gently till all the goodness
is extracted, and strain it off. Pound the spawn in a mortar, with the
butter, nutmeg, and flour, and mix with it the cream and milk. Give
one boil up, at the same time adding the tails cut in pieces. Make
the forcemeat balls with the remainder of the lobster, seasoned with
mace, pepper, and salt, adding a little flour, and a few bread-crumbs;
moisten them with the egg, heat them in the soup, and serve. _Time._—2
hours, or rather more. _Average cost_, 3_s._ 6_d._ per quart.
_Seasonable_ from April to October. _Sufficient_ for 8 persons.