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

them. Or you may put the meat in the shells, and garnish the dish about with the legs, and lay the body or barrel over the meat with some sliced lemon, and rare coloured flowers being in summer, or pickled in winter. Crabs are good the same way, only add to them the juyce of two or three oranges, a little pepper, and grated bread. _To stew Lobsters otherways._ Take the meat out of the shells, slice it, and fry it in clarified butter, (the Lobsters being first boil'd and cold), then put the meat in a pipkin with some claret wine, some good sweet butter, grated nutmeg, salt, and 2 or three slices of an orange; let it stew leisurely half an hour, and dish it up on fine carved sippets in a clean dish, with sliced orange on it, and the juyce of another, and run it over with beaten butter. _To hash Lobsters._ Take them out of the shells, mince them small, and put them in a pipkin with some claret wine, salt, sweet butter, grated nutmeg, slic't oranges, & some pistaches; being finely stewed, serve them on sippets, dish them, and run them over with beaten butter, slic't oranges, some cuts of paste, or lozenges of puff-paste. _To boil Lobsters to eat cold the common way._ Take them alive or dead, lay them in cold water to make the claws tuff, and keep them from breaking off; then have a kettle over the fire with fair water, put in it as much bay-salt, as will make it a good strong brine, when it boils scum it, and put in the Lobsters, let them boil leisurely the space of half an hour or more according to the bigness of them, being well boil'd take them up, wash them, and then wipe them with beer and butter; and keep them for your use. _To keep Lobsters a quarter of a year very good._ Take them being boil'd as aforesaid, wrap them in course rags having been steeped in brine, and bury them in a cellar in some sea-sand