A really excellent and elegant receipt for lobster-cutlets has already been given in previous editions of the present work, and is now to be found at of Chapter III.; but the subjoined is one which may be more readily and expeditiously prepared, and may consequently, be preferred by some of our readers for that reason: it has also the recommendation of being new. In India, these cutlets are made from the flesh of prawns, which are there of enormous size, but lobsters, unless quite overgrown, answer for them as well, or better. Select fish of good size and take out the tails entire; slice them about the third of an inch thick, dip them into beaten egg, and then into very fine crumbs of bread seasoned rather highly with cayenne, and moderately with salt, grated nutmeg, and pounded mace. Egg and crumb them twice, press the bread upon them with the blade of a knife, and when all are ready, fry them quickly in good butter to a light brown. Serve them as dry as possible, arranged in a chain round a hot dish, and pour into the centre, or send to table with them in a tureen, some sauce made with the flesh of the claws heated in some rich melted butter, flavoured with
* We are indebted for these receipts to a highly intelligent medical man who has been for twenty years a resident in the Mauritius.