_Method._--Remove the flesh from the body and claws of the lobster, and cut it in small pieces.
Then boil the shell, broken small, in the milk.
Rub the spawn with ¼ oz. butter through a hair sieve.
Melt the remaining butter in a small stewpan.
Mix in the flour smoothly, and then add the milk, strained.
Put in the spawn and butter, and continue stirring until the flour is well cooked.
Then add the cream--let it boil in the sauce--and lastly, the lemon juice, pepper and salt, and lobster.
_Ingredients_--Part of a tin of lobster. 1 oz. of butter. 1 oz. of flour. ¾ pint of milk. A few drops of lemon juice, or ½ a teaspoonful of vinegar. Pepper and salt.
Then add the lemon juice, seasoning, and pieces of lobster.
Remove the heads, tails, and skin from half a pint of shrimps; prepare some sauce as directed in the first or second recipe for lobster sauce, substituting the shrimps for the lobster.
_Ingredients_--1 oz. of butter. 1 oz. of flour. ½ pint of milk. 1 dozen of oysters. ½ gill of cream. A few drops of lemon juice. Salt, pepper, and a little cayenne.
_Method._--Remove the beard and white part of the oysters, and cut each one in two.
Strain the liquor through muslin, and scald the oysters in it (_i.e._ put the liquor, with the oysters in it, in a saucepan, and just bring it to the boil).
Put the beards and hard white parts in the milk and simmer them to extract the flavour.
Strain in the milk and oyster liquor, and stir and cook well.
Then add cream, and stir until the sauce again boils.
Lastly, add the oysters, pepper, salt, and lemon juice.
_Ingredients_--1 oz. of butter. ½ oz. of flour. 1 gill of milk. 1 gill of cream. The yolk of one egg. Pepper and salt.
_Method._--Melt the butter in a small stewpan.
Pour in the cream and let it boil in the sauce. Then take it off the fire, and mix in the yolk of the egg.
_Ingredients_--1 oz. of butter. 1 oz. of flour. 2 tablespoonfuls of cream. ¾ pint of white stock or milk. 1 head of celery.
_Method._--Boil one head of celery in ¾ of a pint of white stock or milk.
When tender, strain it from the liquor and rub it through a hair sieve.
Add the stock or milk; stir and cook well.
Pour in the cream, and stir until the sauce boils again.
_Ingredients_--6 ripe tomatoes. ¼ lb. of bacon. 1 oz. of flour. A piece of carrot, turnip, and onion. A sprig of parsley. Thyme, marjoram, and a bay leaf. A teaspoonful of vinegar. Pepper and salt.