The accomplisht cook: or, The art & mystery of cookery

in the muscles, being clean washed, put some salt to them, and being boil'd take them out of the shells, and beard them from the stones, moss, and gravel, wash them in warm water, wipe them dry, flour them and fry them crisp, serve them with beaten butter, juyce of orange, and fryed parsley, or fryed sage dipped in batter, fryed ellicksander leaves, and slic't orange. _To make a Muscle Pye._ Take a peck of muscles, wash them clean, and set them a boiling in a kettle of fair water, (but first let the water boil) then put them into it, give them a warm, and as soon as they are opened, take them out of the shells, stone them, and mince them with some sweet herbs, some leeks, pepper, and nutmeg; mince six hard eggs and put to them, put some butter in the pye, close it up and bake it, being baked liquor it with some butter, white wine, and slices of orange. _To stew Prawns, Shrimps, or Craw-Fish._ Being boil'd and picked, stew them in white wine, sweet butter, nutmeg, and salt, dish them in scollop shells, and run them over with beaten butter, and juyce of orange or lemon. Otherways, stew them in butter and cream, and serve them in scollop shells. _To stew Lobsters._ Take claret-wine vinegar, nutmeg, salt, and butter, stew them down some what dry, and dish them in a scollop-shell, run them over with butter and slic't lemon. Otherways, cut it into dice-work, and warm it with white-wine and butter, put it in a pipkin with claret wine or grape verjuyce, and grated manchet, and fill the scollop-shells. _Otherways._ Being boil'd, take out the meat, break it small, but break the shells as little as you can, then put the meat into a pipkin with claret-wine, wine-vinegar, slic't nutmeg, a little salt, and some butter; stew all these together softly an hour, being stewed almost dry, put to it a little more butter, and stir it well together; then lay very thin toasts in a clean dish, and lay the meat on