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

cloves, and thus make two or three layers, last of all slices of fresh eel, some whole cloves and butter, close up the pye, and being baked, fill it up with clarified butter. If you bake it these ways to eat hot, season it lightly, and put in some large mace; liquor it with claret wine, beaten butter, and slices of orange. _Otherways._ Take four lobsters being boil'd, and some good fat conger raw, cut some of it into square pieces as broad as your hand, then take the meat of the lobsters, and slice the tails in two halves or two pieces long wayes, as also the claws, season both with pepper, nutmeg and salt then make the pie, put butter in the bottom, lay on the slices, of conger, and then a layer of lobsters; thus do three or four times till the pie be full, then lay on a few whole cloves, and some butter; close it up and bake it, being baked liquor it with butter and white-wine, or only clarified butter. Make your pyes according to these forms. If to eat hot season it lightly, and being baked liquor it with butter, white-wine, slic't lemon, gooseberries, grapes, or barberries. _To pickle Lobsters._ Boil them in vinegar, white-wine, and salt, being boiled take them up and lay them by, then have some bay-leaves, rosemary tops, winter-savory, tyme, large mace, and whole pepper: boil these foresaid materials all together in the liquor with the lobsters, and some whole cloves; being boil'd, barrel them up in a vessel that will but just contain them, and pack them close, pour the liquor to them, herbs spices, and some lemon peels, close up the head of the kegg or firkin; and keep them for your use; when you serve them, serve them with spices, herbs, peels, and some of the liquor or pickle. _To jelly Lobsters, Craw-fish, or Prawns._ Take a tench being new, draw out the garnish at the gills, and cut out all the gills, it will boil the whiter, then set on as much clear water aswil