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Take a handful of sweet herbs and the same quantity of shalots or little onions, and cut them up small. Put them into a sauce-pan, with some vinegar, salt, pepper, and sufficient broth or warm warm water to cover them. Let them boil gently for a quarter of an hour. Take the sauce from the fire and set it on the stove, or on the hearth, and stir in (till it melts) a piece of butter rolled in flour, or a spoonful of olive oil.

Take a pint of good broth, or a pint of drawn butter. Stir into it a glass of white wine, and half the peel of a lemon grated. Add a laurel leaf, or two or three peach-leaves, and a spoonful of vinegar. Let the mixture simmer on a few coals or on hot ashes, for five or six hours or more, and it will be good to pour over either meat, poultry, or fish, and will keep several days in a cool place.

The lobster being boiled, extract the meat from the shell, and beat it in a mortar. Rub it through a cullender or sieve, and put it into a sauce-pan with a spoonful of velouté (or velvet essence) if you have it, and one of broth. Mix it well, and add a piece of butter, some salt, and some Cayenne pepper. Stew it ten minutes, and serve it up, to eat with boiled fresh fish.