For Salmon or Turbut, broiled Cod or Haddock, nothing is better than fine Butter melted thick, and take a and Lobster, bruise the Body of the and Lobster in the Butter, and cut the Flesh into little Pieces, stew it all together, and give it a boil. If you would have your Sauce very rich, let one half be rich Beef Gravy, and the other half melted Butter with the and Lobster; but the Gravy, I think, takes away the Sweetness of the Butter and Lobster, and the fine Flavour of the Fish.