LITMIR.BIZ

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It was then put on the gridiron and slowly cooked, whilst it was being basted with the same kind of gravy with which the flesh had become impregnated.

      TO DRESS LOBSTERS.

      276. When the lobster is boiled, rub it over with a little salad-oil, which wipe off again; separate the body from the tail, break off the great claws, and crack them at the joints, without injuring the meat; split the tail in halves, and arrange all neatly in a dish, with the body upright in the middle, and garnish with parsley. (See Coloured Plate, H.)

      LOBSTER PATTIES (an Entree).

      277. INGREDIENTS.—Minced lobster, 4 tablespoonfuls of béchamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.

      Mode.—Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.

      Seasonable at any time.

      LOCAL ATTACHMENT OF THE LOBSTER.—It is said that the attachment of this animal is strong to some particular parts of the sea, a circumstance celebrated in the following lines:—

      "Nought like their home the constant lobsters prize,

       And foreign shores and seas unknown despise.

       Though cruel hands the banish'd wretch expel,

       And force the captive from his native cell,

       He will, if freed, return with anxious care,

       Find the known rock, and to his home repair;

       No novel customs learns in different seas,

       But wonted food and home-taught manners please."

      POTTED LOBSTER.

      278. INGREDIENTS.—2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; ¼ 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 ¾ 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.—¾ 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.

      279. INGREDIENTS.—4 middling-sized mackerel, a nice delicate forcemeat (see Forcemeats), 3 oz. of butter; pepper and salt to taste.

      Mode.—Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit. Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt. Bake for ½ an hour, and either serve with plain melted butter or a maître d'hôtel sauce.

      Time.—½ hour. Average cost for this quantity, 1s. 10d.

      Seasonable from April to July.

      Sufficient for 6 persons.

      Note.—Baked mackerel may be dressed in the same way as baked herrings (see No. 268), and may also be stewed in wine.

      WEIGHT OF THE MACKEREL.—The greatest weight of this fish seldom exceeds 2 lbs., whilst their ordinary length runs between 14 and 20 inches. They die almost immediately after they are taken from their element, and, for a short time, exhibit a phosphoric light.

      BOILED MACKEREL.

      280. INGREDIENTS.—¼ lb. of salt to each gallon of water.

      Mode.—Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. (See Coloured Plate, F.)

      Time.—After the water boils, 10 minutes; for large mackerel, allow more time.

      Average cost, from 4d.

      Seasonable from April to July.

      Note.—When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen.

      BROILED MACKEREL.

      281. INGREDIENTS.—Pepper and salt to taste, a small quantity of oil.

      Mode.—Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 15 minutes for a small mackerel. Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back. Serve before the butter is quite melted, with a maître d'hôtel sauce in a tureen.

      Time.—Small mackerel 15 minutes. Average cost, from 4d.

      Seasonable from April to July.

      [Illustration: THE MACKEREL.]

      THE MACKEREL.—This is not only one of the most elegantly-formed, but one of the most beautifully-coloured fishes, when taken out of the sea, that we have. Death, in some degree, impairs the vivid splendour of its colours; but it does not entirely obliterate them. It visits the shores of Great Britain in countless shoals, appearing about March, off the Land's End; in the bays of Devonshire, about April; off Brighton in the beginning of May; and on the coast of Suffolk about the beginning of June. In the Orkneys they are seen till August; but the greatest fishery is on the west coasts of England.

      TO CHOOSE MACKEREL.—In choosing this fish, purchasers should, to a great extent, be regulated by the brightness of its appearance. If it have a transparent, silvery hue, the flesh is good; but if it be red about the head, it is stale.

      FILLETS OF MACKEREL.

      282. INGREDIENTS.—2 large mackerel, 1 oz. butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stock, No. 105, 3 tablespoonfuls of béchamel (see Sauces); salt, cayenne, and lemon-juice to taste.

      Mode.—Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel.

      Time.—20 minutes. Average cost for this quantity, 1s. 6d.

      Seasonable from April to July.

      Sufficient

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