oil and a little vinegar. Press the
sauce through a fine sieve. It
should be bright red and quite
smooth.
Serve it in a bowl with hot or
cold boiled lobster, or with any
other fish you please.
ROAST LOBSTERS
This recipe was given in a book
of family cookery called Spons
Household Manual, published in the
eighties. It is not intended to be
taken seriously, but is given merely
as an illustration of the methods,
both lavish and somewhat barbaric,
of those days.