Ingredients:
Meat of one fine lobster, or 6 crabs well boiled
2 eggs
2 table-spoonfuls of butter
1/2 cup fine bread-crumbs
1 teaspoonful anchovy sauce
Yolks of 2 eggs, boiled hard and rubbed to a powder, then beaten into the butter.
1 good teaspoonful lemon-juice.
Salt and cayenne pepper; a pinch of mace and lemon-peel.
Yolks of 2 raw eggs, beaten very light.
Preparation:
Mince the meat, work in the butter - melted, but not hot; then the seasoning, the raw eggs, and lastly, the bread-crumbs.
Make into oblong balls, and fry quickly in sweet lard, dripping, or half lard, half butter. Drain them of every drop of fat by rolling each, for an instant, very lightly upon a hot, clean cloth. Be sure your dish is well heated.
These are very delicious, and should be accompanied by milk or cream crackers, with slices of lemon passed to such guests as would like the additional relish.
