Required: Half a pound of lobster, fresh or tinned. Half a pound of breadcrumbs. Two eggs.

Half an ounce of butter. Half a pint of milk. Salt and pepper. (Sufficient for six.)

If tinned fish is being used, drain off all the liquid as soon as the tin is opened, and chop the required weight of fish finely.

If a fresh lobster is to be used, choose a heavy one with a stiff tail. Remove all flesh from the shell. There must be half a pound.

Put the butter and milk in a pan on the fire, let it boil, then add the crumbs, and stir over the fire until it re-boils. Let it cool slightly, then put in the chopped lobster and the two beaten eggs. Season the mixture well with salt and pepper. Have ready a well-buttered mould or basin, put in the mixture, twist a piece of buttered paper over the top, put it in a saucepan, with boiling water to come halfway up it. Put the lid on the pan, and let the contents steam gently for three-quarters of an hour, or until it feels quite firm when pressed in the centre. Take off the paper, turn the "cake" on to a hot dish, and pour any nice fish sauce over and round it.

Cost, about 2s. 6d., if fresh lobster is used.