The Lobster Prozac recipe was so successful that we can't help bringing you our latest discovery. Cure your loved ones instantly. Save on medical bills. Keep on hand at all times. Here's the story:

When a boyfriend arrived at our house for dinner recently, it looked like bottom-of-the-barrel depression to us. He huddled in a corner of the sofa and could barely muster up the energy to fill in a crossword puzzle. We wondered why he had even come over. "Would you like something to eat?" we inquired sweetly. "I just don't know what I want," was the morbid reply.

We kept about our business, figuring this was a lost cause. Two hours later (it's 8 pm), we were hungry so we decided to just heat up some old potroast that had been curing in the fridge for a few days.

When it was ready, we inquired discreetly again if he wanted anything to eat. Reluctantly he came to the table. We filled his plate with the steaming fragrant meat, a huge pile of the potatoes he loved, soaked it all in the fatless gravy that our grandmother never taught us to make, and set it before him.

To make a long story short, he ate three platefulls to our one. Then he stood up, laughed, talked, walked, zipped through the crossword and even went for some of those intimate wonders we all love and rarely speak about. The next day his life was completely OUT of the doldrums and back to normal.

How do we do it?

• Take a nice piece of roasting meat or, if you dare, a real brisket cut (2 to 4 pounds). Sear it all around in oil or butter with garlic brewing in it. Take the meat out of the pan. Melt two tablespoons of butter and then add two tablespoons of flour. Stir until smooth. Then add about a cup of liquid - anything from sparkling water, to beer, to wine, to apple juice, champagne or plain water. Add a bouillon cube. Keep stirring until smooth and thick.

• Now add spices like garlic, salt, pepper and a few of these but not all: cumin, curry, paprika, cardomon, more garlic, etc. If the sauce is thick, add potatoes cut in pieces and medium sized pieces of carrots. You can also add tomatoes or sundried tomatoes and onions. Or you can cook the meat alone in the sauce with spices and garlic.

• Depending on whether or not you've added alcohol, add sugar and vinegar to give the sauce a 'sweet-sour' kind of taste. Wine would take the place of vinegar. Add the sugar to taste. Let the sauce cook about 15 minutes. Then add the meat and cook slowly on top of the stove for two hours. Then add the vegetables and cook slowly for another hour or two.

• Put the whole pot in the refrigerator overnight. Wait one or two days. Take the pot out. Remove the hardened fat from the gravy/sauce. Take the meat out and slice it if it's brisket. The stringy side would be to your left and you cut on the solid side. If it's pot roast, cut into large pieces. Refresh the sauce by adding some seasoning (the same kind), some water if necessary and, if it's too thin, mash some potato to thicken it. Return the meat to the sauce and heat up.

This dish is good for a week and a lot cheaper than a psychiatrist.