Cook the turbot as before, then take an ounce of lobster spawn and pound
it in a mortar with a quarter of a pound of fresh butter, rub it through
a hair sieve with a wooden spoon upon a plate, have ready a pint of good
melted butter nearly boiling, into which put the red butter, and season
with a teaspoonful of essence of anchovy, a little Harvey sauce, cayenne
pepper, and salt, then cut up the flesh of the lobster in dice and put
in the sauce; serve it in a boat very hot.