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

baste them with sweet butter, and dredg them with grated bread, yolks of eggs, and some grated nutmeg. Then make sauce with claret wine, vinegar, pepper, the gravy of the meat, some salt, slices of oranges, grated nutmeg, and some beaten butter; then dish the barrels of the lobsters round the dish, the claws and tails in the middle, and put to it the sauce. _Otherways._ Make a farcing in the barrels of the lobsters with the meat in them, some almond-paste, nutmeg, tyme, sweet marjoram, yolks of raw eggs, salt, and some pistaches, and serve them with venison sauce. _To fry Lobsters._ Being boil'd take the meat out of the shells, and slice it long ways, flour it, and fry it in clarified butter, fine, white, and crisp; or in place of flouring it in batter, with eggs, flour, salt, and cream, roul them in it and fry them, being fryed make a sauce with the juyce of oranges, claret wine, and grated nutmeg, beaten up thick with some good sweet butter, then warm the dish and rub it with a clove of garlick, dish the lobsters, garnish it with slices of oranges or lemons, and pour on the sauce. _To bake Lobsters to be eaten hot._ Being boil'd and cold, take the meat out of the shells, and season it lightly with nutmeg, pepper, salt, cinamon, and ginger; then lay it in a pye made according to the following form, and lay on it some dates in halves, large mace, slic't lemons, barberries, yolks of hard eggs and butter, close it up and bake it, and being baked liquor it with white-wine, butter, and sugar, and ice it. On flesh days put marrow to it. _Otherways._ Take the meat out of the shells being boil'd and cold, and lard it with a salt eel or salt salmon, seasoning it with beaten nutmeg, pepper, and salt; then make the pye, put some butter in the bottom, and lay on it some slices of a fresh eel, and on that a layer of lobsters, put to it a few whole