Remove all the meat, pith, and coral, from a fresh-boiled lobster, and pound it in a mortar until reduced to a smooth pulp; then add a teaspoonful of anchovy, a pinch of cayenne, a little powdered mace, and four ounces of clarified butter; pound all together thoroughly; put it into pots; smooth over the surface; cover in with clarified butter, and keep it in a cool place.
Note.—Another way—which some may prefer—is to pound only one-half of the lobster, while the remainder is cut up into small squares, and mixed in with the preparation. The only objection to this method is,— that people are apt to be tempted to swallow the relish without sufficient mastication to render it digestible.