Lobster, Haut Goût

• lobster
• white pepper
• cayenne
• mace
• cloves
• nutmeg

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 bits of butter, a spoonful of soy or walnut catsup, or of any favourite flavoured vinegar, and a spoonful of red wine. Stew the