130. To roste Lobsters.
Take two fair Lobsters alive, wash them clean, and stop the holes as you do to boil, then fasten them to a Spit, the insides together; make a good fire, and strew Salt on them, and that will kill them quickly, bast them with Water and Salt till they be very red, then have ready some Oysters stewed and cut small; put them into a Dish with melted Butter beaten thick with a little water, then take a few spoonfuls of the Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put it to the melted Butter, then take up your Lobsters, and crack the shells that they may be easie to open.
131. To make a Pumpion Pie.
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
132. To make an Artichoke Pudding.
Boil a quart of Cream with whole Spice, then put in half a pound of sweet Almonds blanched, and beaten with Rosewater; when they have boiled well, take it from the fire, and take out the Spice, when it is almost cold, put in the yolks of ten Eggs, some Marrow and some bottoms of Artichokes, then sweeten it with Sugar and put in a little Salt, then butter a Dish, and bake it in it, serve it to the Table stuck full of blanched Almonds, and fine Sugar strewed over it.
133. To pickle Sprats like Anchovies.
Take a Peck of the biggest Sprats without their heads, and salt them a little over night, then take a Pot or Barrel, and lay in it a Lay of Bay salt, and then a lay of Sprats, and a few Bay leaves, then salt again; thus do till you have filled the Vessel, put in a little Limon Pill also among your Bay leaves, then cover the Vessel and pitch it, that no Air get in, set it in a cool Cellar, and once in a week turn it upside down; in three Months you may eat of them.
134. To keep Artichokes all the Year.
Gather your Artichokes with long stalks, and then cut off the stalks close to them, then boil some water, with good Pears and Apples sliced thin, and the Pith of the great stalks, and a Quince or two quartered to give it a relish; when these have boiled a while, put in your Artichokes, and boil all together till they be tender, then take them up and set them to cool, then boil your Liquor well and strain it, when your Artichokes be cold, put them into your Barrel, and when the Liquor is cold, pour it over them, so cover it close that no Air get in.