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

some large mace; stew it finely, rub the shells with a clove or two of garlick, and dish them as is shown before. _Otherways._ Take the meat out of the bodies, and put it in a pipkin with some cinamon, wine vinegar, butter, and beaten ginger, stew them and serve them as the former, dished with the legs about them. Sometimes you may add sugar to them, parboil'd grapes, gooseberries, or barberries, and in place of vinegar, juyce of oranges, and run them over with beaten butter. _To butter Crabs._ The Crabs being boil'd, take the meat out of the bodies, and strain it with the yolks of three or four hard eggs, beaten cinamon, sugar, claret-wine, and wine-vinegar, stew the meat in a pipkin with some good sweet butter the space of a quarter of an hour, and serve them as the former. _Otherways._ Being boil'd, take the meat out of the shells, as also out of the great claws, cut it into dice-work, & put both the meats into a pipkin, together with some white wine, juyce of oranges, nutmeg, and some slices of oranges, stew it two or three warms on the fire, and the shells being finely cleansed and dried, put the meat into them, and lay the legs round about them in a clean dish. _To make a Hash of Crabs._ Take two crabs being boil'd, take out the meat of the claws, and cut it into dice-work, mix it with the meat of the body, then have some pine-apple seed, and some pistaches or artichock-bottoms, boil'd, blanched, and cut into dice-work, or some asparagus boil'd and cut half an inch long; stew all these together with some claret wine, vinegar, grated nutmeg, salt, sweet butter, and the slices of an orange; being finely stewed, dish it on sippets, cuts, or lozenges of puff paste, and garnish it with fritters of arms, slic't lemon carved, barberries, grapes, or gooseberries, and run it over with beaten butter, and yolks of eggs beaten up thick together. _To farce a Crab._ Take a boil'd crab, take the meat