Stewed Lobsters

Remove the claws from four or five freshly boiled lobsters and split them in two
lengthwise ; pick the meat from the tails to trim it and arrange the pieces in a circle
on a hot dish, placing the claws in the center. Put one-fourth pint of melted meat
glaze in a small saucepan with two tablespoonfuls of sherry wine ; boil, and then
move the saucepan to the side of the fire. Mix three tablespoonfuls of breadcrumbs
with six tablespoonfuls of butter, a little chopped parsley and a little cayenne.
Add this gradually to the meat glaze mixture so as to thicken it ; mix with this the
creamy part that is taken from the body of the lobster, pounded, passed through a
sieve and worked up with two tablespoonfuls of vinegar. Pour this sauce over the lobster
and serve at once.