Hannah Glasse

Take two or three lobsters, and boil them; take the meat out of the tails whole, cut them in four pieces long ways : take out all the spawn, and the meat of the claws, beat it well in a mortar; season it with pepper salt, two spoonfuls of vinegar, and a little anchovy liquor ; melt half a pound of fresh butter, stir all together, with the crumbs of a pen­ny roll rubbed through a fine cullender, and the yolks of two eggs , put a fine puff-paste over your dish, lay in your tails and the rest of the meat over them ; put on your cover, and bake it in a slow oven.