1 fine lobster-boiled thoroughly, and carefully picked out. Cut into small pieces; put in a broad dish, and sprinkle with a teaspoonful of salt and one of pepper. Set aside in a cold place.
2 bunches of white crisp celery, also cut into small pieces. Toss up lightly with the lobster.
DRESSING:
2 large table-spoonfuls of butter.
1 1/2 large table-spoonfuls of flour or corn-starch.
1 pint boiling water.

Stir the flour, previously wet, into the boiling water; let it boil two minutes and add the butter. Boil one minute longer and set aside to cool. Meantime, mix well and smoothly.

1 large table-spoonful of mustard
1 teaspoonful of sugar-(powdered)
1/2 teaspoonful of salt
1 table-spoonful boiling water
1 small cup of vinegar

Beat this up well, then add to the drawn butter - beat to a cream and pour over the lobster.

Garnish the dish with celery tops and hard-boiled eggs.