LOBSTER SAUCE

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.