Note No. 90 — GENERAL INSTRUCTIONS.

Forcemeat.—Meat of one boiled lobster, half a sardine, one head boiled celery, yolk of one hard-boiled egg, salt, cayenne and mace to taste, four tablespoons bread crumbs, two oz. butter, two eggs. Pound the lobster meat and the soft parts in a mortar, add the celery, egg yolk, seasoning and bread crumbs and continue until the whole is nicely mixed. Melt the butter a little, beat up the eggs and work into the pounded lobster meat. Make into balls about an inch in diameter and fry of a nice pale brown. Serve with any fish that cannot be stuffed.