Ingredients. - One lobster. One and one-half ounce of butter. Half a gill of cream. Seasoning and flavoring. One ounce of flour. One egg. Bread. Parsley.

Time required, about three hours.

To make Lobster Cutlets:

1. Take a small lobster-it should be a hen-lobster, if possible.

2. Put the lobster on a board.

3. Take a chopper and break the shell of the lobster, by hitting it with the blade of the chopper, not with the edge; first, because it would cut the lobster in pieces, and second, because it would spoil the edge of the chopper.

4. Break all the shell off the claws and back with your fingers, and take out all the flesh.

5. Cut this flesh up in pieces with a sharp knife, to the size of small dice.

6. If the lobster is a hen-lobster, you will find a bit of coral in the neck, and a strip of it down the back.

7. Take all this coral out of the lobster, and wash it carefully in cold water in a small basin.

8. Take the coral out of the basin and put it in a mortar, with one ounce of butter.

9. Pound the coral and the butter well with the pestle.

10. Take it out of the mortar, and scrape it out quite clean with a palette-knife or slice of raw potato, for none must be lost.

11. Take a hair-sieve and put it over a plate.

12. Pass the pounded mixture through the sieve with a wooden spoon.

13. Turn up the sieve when all the mixture has passed through, and you will find some sticking inside.

14. Scrape all this carefully off with the spoon.

15. Make it all into a little pat.

16. Take a stewpan and put in it one ounce of flour and half an ounce of butter. Mix them well together with a wooden spoon.

17. Add one gill of cold water. Put the stewpan on the fire, and stir the mixture with a wooden spoon till it boils and thickens.

18. Add one tablespoonful of cream, and stir smooth until it boils.

19. Take the stewpan off the fire and stand it on a piece of paper on the table.

20. Now stir in, by degrees, the pat of coral-butter. Be sure the sauce is quite smooth, and not lumpy.

21. Add salt and pepper, and a few grains of Cayenne pepper, according to taste, and about six drops of lemon-juice, and mix well.

22. Add the chopped lobster, and stir lightly-not to break up the lobster, but only to mix it with the sauce.

23. Take a clean plate and pour the mixture from the stewpan on to it, smoothing it with a knife.

24. Take a piece of paper and cut it round to the size of the plate. Butter it with a knife.

25. Put the buttered paper over the mixture which is in the plate, to prevent the dust from getting in.

26. Take the plate and stand it on ice (if possible), or put it in a cold place to cool.

27. Take a wire sieve and put it over a piece of paper.

28. Take a piece of the crumb of bread and rub it through the wire sieve.

29. Take one egg and beat it slightly with a knife on a plate.

30. Take a saucepan and put in it one pound and a half of lard or clarified dripping.

31. Put the saucepan on the fire, to heat the fat. It must not burn.

32. Take the plate of lobster mixture, which should by this time be cold and rather stiff.

33. Shape the mixture into cutlets. This quantity will make seven.

34. Dip the cutlets into the egg, and egg them well all over with a brush.

35. Take them carefully out of the egg, and cover them well with the bread-crumbs.

N. B. - If the cutlets are not well covered with egg and bread-crumbs, they will burst in the frying.

36. Take a frying-basket and lay in it the lobster cutlets, a few at a time, so as not to touch each other.

37. When the fat is quite hot, test it by throwing into it a piece of bread. If it makes a sharp, fizzing noise, it is ready.

38. Put the frying-basket into the fat for three minutes, or perhaps less. The cutlets should become a pale brown.

39. Get a plate, with a piece of whity - brown paper on it, ready to receive the cutlets when they come out of the boiling fat. This is to strain all the grease from them.

40. Take the small claws of the lobster and stick them into the end of each cutlet, to represent the bone.

41. Take a few sprigs of parsley and put them into the frying-basket.

42. Just toss the basket with the parsley into the boiling fat for a second. .

43. Arrange the cutlets on a napkin on a hot dish, and garnish them with the fried parsley.