The Book of Household Management by Mrs. Beeton

mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves. _Mode_.--Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time. _Time_.--3/4 hour. _Average cost_ for this quantity, 4s. 4d. _Seasonable_ at any time. _Note_.--Potted lobster may be used cold, or as _fricassee_ with cream sauce. How the Lobster Feeds.--The pincers of the lobster's large claws are furnished with nobs, and those of the other, are always serrated. With the former, it keeps firm hold of the stalks of submarine plants, and with the latter, it cuts and minces its food with great dexterity. The knobbed, or numb claw, as it is called by fishermen, is sometimes on the right and sometimes on the left, indifferently. BAKED MACKEREL.