Ingredients. - Lobster. Two ounces of butter. One tablespoonful of cream. Half an ounce of flour.

Time required, about half an hour.

To Boil Turbot and make Lobster-Sauce :

1. Put the turbot in a basin of cold water and wash it well.

2. Get a fish-kettle and fill it with cold water; add to it as much salt as will make the water taste salt, and put it on the fire to boil.

3. Take the turbot out of the basin.

4. Put it on the drainer of the fish-kettle, and put it in the kettle of boiling water, so that it will be covered with water.

5. Let it boil for twenty or thirty minutes.

6. Watch it, and skim the water if necessary.

N. B. - While the turbot is boiling, make the lobster-sauce (see below).

7. When the fish is sufficiently boiled, the flesh will divide from the bones.

8. Now take the drainer out of the fish-kettle, stand it across the kettle a minute to drain, and slip the fish carefully on to a hot dish for serving.

While the turbot is boiling, make the Lobster-Sauce:

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 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 the mortar out quite clean with a palette-knife, for none must be lost.

11. If you have not a palette-knife, you can manage as well with a piece of uncooked potato cut into the shape of a knife-blade with a thick back; with this you can scrape all out of the mortar.

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

13. Rub the pounded mixture through the sieve with the back of a wooden spoon.

14. Turn up the sieve when all the mixture has passed through, and yon will find some sticking on the under part.

15. Scrape all this carefully off with the spoon.

16. Make it all into a little pat.

17. Take a stewpan and put in it one ounce of butter and half an ounce of flour.

18. Mix them well together with a wooden spoon.

19. Add one gill and a half of cold water.

20. Put the stewpan on the fire.

21. Stir the mixture smooth with a wooden spoon until it boils and thickens. Add a large tablespoonful of cream, and stir well till it boils again.

22. Then take the stewpan off the fire and stand it on a piece of paper on the table.

23. Add to the mixture in the stewpan the pat of coral butter, by degrees, to color it.

N. B. - If there is no coral, the sauce might be colored with half a teaspoonful of essence of anchovy.

24. Stir it quite smoothly with a wooden spoon; it must not be lumpy.

25. Now add pepper and salt, and a few grains of Cayenne pepper, according to taste.

26. Take the chopped lobster and mix it into the sauce, and add a little lemon-juice.

27. Pour the sauce into a sauce-boat, and serve it with the turbot.