To the meat of a well-boiled lobster, chopped fine, add pepper, salt,
and powdered mace. Mix with this one-quarter as much bread-crumbs, well
rubbed, as you have meat; make into ovates, or pointed balls, with two
tablespoonfuls of melted butter. Roll these in beaten egg, then in
pulverized cracker, and fry in butter or very nice sweet lard. Serve
dry and hot, and garnish with crisped parsley. This is a delicious
supper dish or _entrée_ at dinner.