Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Pick the firm meat from a parboiled lobster or two, and take also the inside, if not thin and watery.
Season highly with white pepper, cayenne, pounded mace, and cloves, nutmeg, and salt.
Take a little well-flavoured gravy — ^for example, the jelly of roast veal — a few tiny hits of hutter, a spoonful of soy, or walnut-catsup, or of any favourite flavoured vinegar, and a spoonful of red wine.
Stew the cut lobster in this sauce for a few minutes.
— Obs, This is one of those delicate messes which the gourmet loves to cook for himself in a silver dish over a spirit-lamp, the preparation of the morsel being to him the better part of it.
United Kingdom
Chef's knife