mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.
_Mode_.--Take out the meat carefully from the shell, but do not cut it
up. Put some butter at the bottom of a dish, lay in the lobster as
evenly as possible, with the bay-leaves and seasoning between. Cover
with butter, and bake for 3/4 hour in a gentle oven. When done, drain
the whole on a sieve, and lay the pieces in potting-jars, with the
seasoning about them. When cold, pour over it clarified butter, and, if
very highly seasoned, it will keep some time.
_Time_.--3/4 hour. _Average cost_ for this quantity, 4s. 4d.
_Seasonable_ at any time.
_Note_.--Potted lobster may be used cold, or as _fricassee_ with cream
sauce.
How the Lobster Feeds.--The pincers of the lobster's large claws
are furnished with nobs, and those of the other, are always
serrated. With the former, it keeps firm hold of the stalks of
submarine plants, and with the latter, it cuts and minces its
food with great dexterity. The knobbed, or numb claw, as it is
called by fishermen, is sometimes on the right and sometimes on
the left, indifferently.
BAKED MACKEREL.