Pick the meat from a large lobster and cut into dice. (If you cannot procure the fresh lobster the canned is very nice.) Season with salt and cayenne and one-fourth teaspoonf ul of mustard and two table- spoonfuls of butter (melted); now thicken with flour; one-half pint of cream or milk, and when boiling add the seasoned lobster, and then the beaten yolk of one egg. Place in shells, dust lightly with cracker crumbs, place in oven and serve hot. Peel and cut a cucumber in dice, cover with French dressing and serve on lettuce leaf with lobster. It is also nice served with chopped peanuts, mixed with mayonnaise dressing and laid be- tween two slices of thin bread, with lettuce leaf on either side. LOBSTER A LA NEWBERG. Of course everybody makes lobster a la Newberg and has his own way for making it; but the following will be found to be one of the most tasty ways this delicious dish can be prepared : Lobster for six people. — Take three medium-sized lob- sters, and after they are boiled and thoroughly cooked take them out of the shell, beirig careful not to break the meat of the claws, getting them out as whole as possible. Cut the tail of the lobster into two equal 42 The Complete Cook Book, parts, and as you take out the meat you will notice lengthwise in the center of the tail thus split a little thread running through the same, ending in a little bag ; be careful to remove both thread and bag. Now put the meat of these three lobsters into a sauteuse (a flat copper pan resembling a frying pan) with a piece of butter, about the size of two walnuts. Let this sim- mer for five minutes on a good fire; add to this a whisky glass of good sherry and brandy mixed. Let it boil in this liquor for two minutes. Have ready in a separate bowl the yolks of six fresh eggs; add little pinch of cayenne pepper, a little salt and a pint of thick cream✪ Lobster a la Newberg (alternative method), taking care to mix thoroughly ; now pour this mixture over the lobster, taking care to stir continually without letting it come to a boil while pouring this mixture with left hand over the lobster. Stir continu- ally with the right hand ; never stop stirring until sauce thickens, and serve it just before it comes to a boil. If you are fond of sherry, you can now add a little more before taking it off the fire. If you serve this for gen- tlemen add a little more salt and cayenne pepper than if serving it for ladies, who do not, as a rule, take their food seasoned as highly as gentlemen. The proper way now to serve this is to put it in a chafing dish, as this keeps it at a proper temperature. If lobster a la New- berg is let come to a boil, the eggs become cooked and you have scrambled eggs. BROILED LOBSTER. Cut three small raw lobsters into two equal parts, taking out the gravel from the head ; season with one pinch of salt and half a pinch of pepper, and rub with a very little oil; then broil the pieces for ten minutes. Take them from the fire, and remove the meat from the head of the lobsters and put it in a salad bowl with some melted butter✪ Broiled Lobster, and mix well together; take the meat from the balance of the lobster, dip it in the sauce, and return it to its shell; warm again for two minutes in the oven and take out. "Garnish the shells with pars- ley greens and lemon, and serve with a sauce. The Complete Cook Book. 43 BEOILED LIVE LOBSTER.

AI-modernized reading of the original text

Pick the meat from a large lobster and cut into dice. (If you cannot procure the fresh lobster the canned is very nice.) Season with salt and cayenne and one-fourth teaspoonful of mustard and two tablespoonfuls of butter (melted); now thicken with flour; one-half pint of cream or milk, and when boiling add the seasoned lobster, and then the beaten yolk of one egg. Place in shells, dust lightly with cracker crumbs, place in oven and serve hot. Peel and cut a cucumber in dice, cover with French dressing and serve on lettuce leaf with lobster. It is also nice served with chopped peanuts, mixed with mayonnaise dressing and laid between two slices of thin bread, with lettuce leaf on either side. LOBSTER A LA NEWBERG. Of course everybody makes lobster a la Newberg and has his own way for making it; but the following will be found to be one of the most tasty ways this delicious dish can be prepared : Lobster for six people. — Take three medium-sized lobsters, and after they are boiled and thoroughly cooked take them out of the shell, being careful not to break the meat of the claws, getting them out as whole as possible. Cut the tail of the lobster into two equal 42 The Complete Cook Book, parts, and as you take out the meat you will notice lengthwise in the center of the tail thus split a little thread running through the same, ending in a little bag ; be careful to remove both thread and bag. Now put the meat of these three lobsters into a sauteuse (a flat copper pan resembling a frying pan) with a piece of butter, about the size of two walnuts. Let this simmer for five minutes on a good fire; add to this a whisky glass of good sherry and brandy mixed. Let it boil in this liquor for two minutes. Have ready in a separate bowl the yolks of six fresh eggs; add little pinch of cayenne pepper, a little salt and a pint of thick cream, taking care to mix thoroughly ; now pour this mixture over the lobster, taking care to stir continually without letting it come to a boil while pouring this mixture with left hand over the lobster. Stir continually with the right hand ; never stop stirring until sauce thickens, and serve it just before it comes to a boil. If you are fond of sherry, you can now add a little more before taking it off the fire. If you serve this for gentlemen add a little more salt and cayenne pepper than if serving it for ladies, who do not, as a rule, take their food seasoned as highly as gentlemen. The proper way now to serve this is to put it in a chafing dish, as this keeps it at a proper temperature. If lobster a la Newberg is let come to a boil, the eggs become cooked and you have scrambled eggs. BROILED LOBSTER. Cut three small raw lobsters into two equal parts, taking out the gravel from the head ; season with one pinch of salt and half a pinch of pepper, and rub with a very little oil; then broil the pieces for ten minutes. Take them from the fire, and remove the meat from the head of the lobsters and put it in a salad bowl with some melted butter, and mix well together; take the meat from the balance of the lobster, dip it in the sauce, and return it to its shell; warm again for two minutes in the oven and take out. "Garnish the shells with parsley greens and lemon, and serve with a sauce. The Complete Cook Book. 43 BEOILED LIVE LOBSTER.

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Lobster a la Newberg (alternative method)Broiled Lobster

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