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 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.