English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

butter, shake it over the stove till it be very hot, but do not let it boil, if you do it will oil; put it into your dish, and lay round it your small claws:--it is as proper to put it in scallop shells as on a dish. 129. _To roast a_ LOBSTER. If your lobster be alive tie it to the spit, roast and baste it for half an hour; if it be boiled you must put it in boiling water, and let it have one boil, then lie it in a dripping-pan and baste it; when you lay it upon the dish split the tail, and lay it on each side, so serve it up with melted butter in a china cup. 130. _To make a_ QUAKING PUDDING. Take eight eggs and beat them very well, put to them three spoonfuls of London flour, a little salt, three jills of cream, and boil it with a stick of cinnamon and a blade of mace; when it is cold mix it to your eggs and flour, butter your cloth, and do not give it over much room in your cloth; about half an hour will boil it; you must turn it in the boiling or the flour will settle, so serve it up with a little melted butter. 131. _A_ HUNTING PUDDING. Take a pound of fine flour, a pound of beef-suet shred fine, three quarters of a pound of currans well cleaned, a quartern of raisins stoned and shred, five eggs, a little lemon-peel shred fine, half a nutmeg grated, a jill of cream, a little salt, about two spoonfuls of sugar, and a little brandy, so mix all well together, and tie it up right in your cloth; it will take two hours boiling; you must have a little white wine and butter for your sauce. 132. _A_ CALF'S-FOOT PUDDING. Take two calf's feet, when they are clean'd boil them as you would for eating; take out all the bones; when they are cold shred them in a wooden bowl as small as bread crumbs; then take